By Jennifer Bridges
Preheat your grill or grill pan over medium-high heat. Meanwhile, season the chicken breasts with salt, pepper, and a pinch of paprika and dried oregano. Set aside to marinate for a few minutes.
Preheat your oven to 200°C (400°F). Peel and dice the sweet potato into 1-inch cubes. Slice the bell pepper into strips.
On a baking sheet, toss the sweet potato, bell pepper strips, and broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until tender and slightly charred, flipping halfway through.
While the vegetables are roasting, rinse the quinoa under cold water. Add the quinoa to a pot with 1 1/2 cups of water and a pinch of salt. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is cooked through. Fluff with a fork and set aside.
Grill the marinated chicken breasts for about 6-7 minutes per side or until fully cooked through and the internal temperature reaches 74°C (165°F). Once cooked, remove from the grill and let rest before slicing.
For the tahini-lemon dressing, in a small bowl, combine the juice of 1 lemon, 2 tablespoons of tahini, 1 tablespoon of olive oil, 1 grated garlic clove, and a pinch of salt and pepper. Whisk until smooth and creamy, adding a little water if needed to achieve the desired consistency.
To assemble the bowl, divide the cooked quinoa, roasted vegetables, and sliced grilled chicken among serving bowls. Drizzle with the tahini-lemon dressing and garnish with extra lemon wedges or herbs if desired.
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By Jennifer Bridges
This Main Course Healthy Grill Roast recipe is ready in 50 minutes and features Boneless skinless chicken breast, Quinoa, Sweet potato and other delicious ingredients. Contains 550 calories total.
Preheat your grill or grill pan over medium-high heat. Meanwhile, season the chicken breasts with salt, pepper, and a pinch of paprika and dried oregano. Set aside to marinate for a few minutes.
Preheat your oven to 200°C (400°F). Peel and dice the sweet potato into 1-inch cubes. Slice the bell pepper into strips.
On a baking sheet, toss the sweet potato, bell pepper strips, and broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until tender and slightly charred, flipping halfway through.
While the vegetables are roasting, rinse the quinoa under cold water. Add the quinoa to a pot with 1 1/2 cups of water and a pinch of salt. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is cooked through. Fluff with a fork and set aside.
Grill the marinated chicken breasts for about 6-7 minutes per side or until fully cooked through and the internal temperature reaches 74°C (165°F). Once cooked, remove from the grill and let rest before slicing.
For the tahini-lemon dressing, in a small bowl, combine the juice of 1 lemon, 2 tablespoons of tahini, 1 tablespoon of olive oil, 1 grated garlic clove, and a pinch of salt and pepper. Whisk until smooth and creamy, adding a little water if needed to achieve the desired consistency.
To assemble the bowl, divide the cooked quinoa, roasted vegetables, and sliced grilled chicken among serving bowls. Drizzle with the tahini-lemon dressing and garnish with extra lemon wedges or herbs if desired.
Calories per Serving: 550
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