By Amanda Spencer
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly crispy on the edges.
While the sweet potato is roasting, rinse and cook the quinoa. Bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Let it rest before slicing.
In a small bowl, mix the tahini, lemon juice, minced garlic, and a pinch of salt. Add a bit of water to achieve your desired dressing consistency.
To assemble the bowls: Start with a bed of quinoa, add the roasted sweet potato, a handful of baby spinach, diced avocado, and crumbled feta cheese.
Top each bowl with slices of grilled chicken. Drizzle the tahini-lemon dressing over everything and serve immediately.
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By Amanda Spencer
This Main Course Healthy Salad recipe is ready in 45 minutes and features boneless skinless chicken breasts, quinoa, sweet potato and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly crispy on the edges.
While the sweet potato is roasting, rinse and cook the quinoa. Bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Let it rest before slicing.
In a small bowl, mix the tahini, lemon juice, minced garlic, and a pinch of salt. Add a bit of water to achieve your desired dressing consistency.
To assemble the bowls: Start with a bed of quinoa, add the roasted sweet potato, a handful of baby spinach, diced avocado, and crumbled feta cheese.
Top each bowl with slices of grilled chicken. Drizzle the tahini-lemon dressing over everything and serve immediately.
Calories per Serving: 650
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