By Amanda Spencer
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
Roast the sweet potatoes in the oven for 25–30 minutes, turning halfway through, until tender and slightly golden.
Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
While the quinoa is cooking, season the chicken breasts with salt, pepper, and half the minced garlic.
Heat a grill pan over medium heat and add 1 tablespoon of olive oil. Grill the chicken breasts for 6–7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and allow to rest for 5 minutes before slicing.
In a small bowl, combine the tahini, lemon juice, remaining minced garlic, and a splash of water. Mix until smooth and creamy. Adjust the thickness by adding more water if necessary and season with salt and pepper to taste.
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, baby spinach, and avocado. Gently toss to combine.
Divide the quinoa mixture among serving bowls. Top each with sliced grilled chicken and sprinkle with crumbled feta.
Drizzle the tahini-lemon dressing over the bowls and serve immediately.
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By Amanda Spencer
This Main Course Salads Healthy recipe is ready in 45 minutes and features boneless skinless chicken breasts, quinoa, sweet potato and other delicious ingredients. Contains 620 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
Roast the sweet potatoes in the oven for 25–30 minutes, turning halfway through, until tender and slightly golden.
Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
While the quinoa is cooking, season the chicken breasts with salt, pepper, and half the minced garlic.
Heat a grill pan over medium heat and add 1 tablespoon of olive oil. Grill the chicken breasts for 6–7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and allow to rest for 5 minutes before slicing.
In a small bowl, combine the tahini, lemon juice, remaining minced garlic, and a splash of water. Mix until smooth and creamy. Adjust the thickness by adding more water if necessary and season with salt and pepper to taste.
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, baby spinach, and avocado. Gently toss to combine.
Divide the quinoa mixture among serving bowls. Top each with sliced grilled chicken and sprinkle with crumbled feta.
Drizzle the tahini-lemon dressing over the bowls and serve immediately.
Calories per Serving: 620
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