By Jennifer Bridges
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into bite-sized pieces. Cut the bell pepper into similar-sized chunks. Toss the sweet potato and bell pepper with 1 tablespoon of olive oil, a pinch of salt, pepper, and paprika. Spread on a baking sheet.
Roast the vegetables in the preheated oven for about 20-25 minutes or until tender, flipping halfway through.
While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork.
In a small bowl, mix 1 tablespoon of olive oil, juice of half the lemon, minced garlic, oregano, salt, and pepper. Coat the chicken breasts in this mixture.
Grill the chicken breasts on medium-high heat for about 6-7 minutes on each side or until fully cooked and juices run clear. Let them rest before slicing.
For the tahini-lemon dressing: In a small bowl, whisk tahini, juice from the remaining half of the lemon, a pinch of salt, and enough water to reach your desired consistency.
Steam or quickly blanch the broccoli florets until vibrant green and slightly tender, about 3-4 minutes.
Assemble the bowl: Divide the cooked quinoa between bowls, top with sliced chicken, roasted vegetables, and broccoli. Drizzle the tahini-lemon dressing over the top.
Serve the bowls warm, garnishing with some extra lemon wedges if desired.
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By Jennifer Bridges
This Grilled Healthy Bowl Dinner recipe is ready in 45 minutes and features Boneless skinless chicken breast, Quinoa, Sweet potato and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into bite-sized pieces. Cut the bell pepper into similar-sized chunks. Toss the sweet potato and bell pepper with 1 tablespoon of olive oil, a pinch of salt, pepper, and paprika. Spread on a baking sheet.
Roast the vegetables in the preheated oven for about 20-25 minutes or until tender, flipping halfway through.
While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork.
In a small bowl, mix 1 tablespoon of olive oil, juice of half the lemon, minced garlic, oregano, salt, and pepper. Coat the chicken breasts in this mixture.
Grill the chicken breasts on medium-high heat for about 6-7 minutes on each side or until fully cooked and juices run clear. Let them rest before slicing.
For the tahini-lemon dressing: In a small bowl, whisk tahini, juice from the remaining half of the lemon, a pinch of salt, and enough water to reach your desired consistency.
Steam or quickly blanch the broccoli florets until vibrant green and slightly tender, about 3-4 minutes.
Assemble the bowl: Divide the cooked quinoa between bowls, top with sliced chicken, roasted vegetables, and broccoli. Drizzle the tahini-lemon dressing over the top.
Serve the bowls warm, garnishing with some extra lemon wedges if desired.
Calories per Serving: 520
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