By Amanda Spencer
Preheat the oven to 425°F (220°C). Prepare the sweet potato by peeling and cubing it. Toss the cubes in 1 tablespoon of olive oil, salt, and pepper to taste. Spread them on a baking sheet in a single layer and roast for 25-30 minutes or until tender and slightly caramelized, flipping halfway through.
While the sweet potatoes are roasting, rinse the quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork.
Heat a grill or grill pan over medium heat. Season the chicken breasts with salt and pepper. Drizzle a little olive oil on the grill. Place the chicken on the grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.
Prepare the tahini-lemon dressing by mixing the tahini, the juice of 1 lemon, minced garlic, and 1 tablespoon of olive oil in a small bowl. Whisk until smooth. Add water 1 tablespoon at a time until the dressing reaches your desired consistency. Season with salt and pepper to taste.
In a large bowl, combine the cooked quinoa, roasted sweet potato, and baby spinach. Toss gently with a portion of the tahini-lemon dressing to coat.
Divide the quinoa mixture among serving bowls. Top with sliced grilled chicken, diced avocado, and crumbled feta cheese. Drizzle with additional tahini-lemon dressing. Serve immediately.
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By Amanda Spencer
This Main Course Salad Healthy Gluten-Free recipe is ready in 45 minutes and features boneless skinless chicken breasts, quinoa, sweet potato and other delicious ingredients. Contains 560 calories total.
Preheat the oven to 425°F (220°C). Prepare the sweet potato by peeling and cubing it. Toss the cubes in 1 tablespoon of olive oil, salt, and pepper to taste. Spread them on a baking sheet in a single layer and roast for 25-30 minutes or until tender and slightly caramelized, flipping halfway through.
While the sweet potatoes are roasting, rinse the quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork.
Heat a grill or grill pan over medium heat. Season the chicken breasts with salt and pepper. Drizzle a little olive oil on the grill. Place the chicken on the grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.
Prepare the tahini-lemon dressing by mixing the tahini, the juice of 1 lemon, minced garlic, and 1 tablespoon of olive oil in a small bowl. Whisk until smooth. Add water 1 tablespoon at a time until the dressing reaches your desired consistency. Season with salt and pepper to taste.
In a large bowl, combine the cooked quinoa, roasted sweet potato, and baby spinach. Toss gently with a portion of the tahini-lemon dressing to coat.
Divide the quinoa mixture among serving bowls. Top with sliced grilled chicken, diced avocado, and crumbled feta cheese. Drizzle with additional tahini-lemon dressing. Serve immediately.
Calories per Serving: 560
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