By Jordan Mathews
Preheat the oven to 400°F (200°C) for roasting the sweet potato.
Dice the sweet potato into 1/2-inch cubes and place them on a baking sheet. Drizzle with 1 teaspoon of olive oil, a pinch of salt, pepper, and paprika. Toss to coat evenly.
Roast the sweet potato in the oven for 25-30 minutes, or until they are tender and slightly crisp on the edges, turning once halfway through.
While the sweet potatoes are roasting, rinse the quinoa under cold water. In a small pot, combine the quinoa with 2/3 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Season the chicken breast with salt, pepper, and dried oregano. Heat a grill pan over medium-high heat. Add the chicken and cook for about 6-7 minutes per side, or until fully cooked and no longer pink in the center.
Prepare the Lemon-Tahini dressing by whisking together the tahini, lemon juice, minced garlic, 1 teaspoon olive oil, and a pinch of salt and pepper.
Slice the grilled chicken into strips. Halve the cherry tomatoes and dice the avocado.
To assemble the bowl, place the cooked quinoa in a serving bowl. Top with baby spinach, roasted sweet potato, grilled chicken slices, cherry tomatoes, avocado, and crumbled feta cheese.
Drizzle the Lemon-Tahini dressing over the assembled bowl. Serve immediately.
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By Jordan Mathews
This Main Course Salad Healthy recipe is ready in 45 minutes and features Boneless skinless chicken breast, Quinoa (uncooked), Sweet potato and other delicious ingredients. Contains 640 calories total.
Preheat the oven to 400°F (200°C) for roasting the sweet potato.
Dice the sweet potato into 1/2-inch cubes and place them on a baking sheet. Drizzle with 1 teaspoon of olive oil, a pinch of salt, pepper, and paprika. Toss to coat evenly.
Roast the sweet potato in the oven for 25-30 minutes, or until they are tender and slightly crisp on the edges, turning once halfway through.
While the sweet potatoes are roasting, rinse the quinoa under cold water. In a small pot, combine the quinoa with 2/3 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Season the chicken breast with salt, pepper, and dried oregano. Heat a grill pan over medium-high heat. Add the chicken and cook for about 6-7 minutes per side, or until fully cooked and no longer pink in the center.
Prepare the Lemon-Tahini dressing by whisking together the tahini, lemon juice, minced garlic, 1 teaspoon olive oil, and a pinch of salt and pepper.
Slice the grilled chicken into strips. Halve the cherry tomatoes and dice the avocado.
To assemble the bowl, place the cooked quinoa in a serving bowl. Top with baby spinach, roasted sweet potato, grilled chicken slices, cherry tomatoes, avocado, and crumbled feta cheese.
Drizzle the Lemon-Tahini dressing over the assembled bowl. Serve immediately.
Calories per Serving: 640
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