By Antonio Andrade
Preheat the oven to 200°C (400°F).
Peel and cube the sweet potato. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Rinse the quinoa under cold water. Combine quinoa with 90 ml of water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
Season the chicken breast with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium heat. Grill the chicken for 5-7 minutes on each side until fully cooked and has nice grill marks. Let it rest, then slice thinly.
In a bowl, mix the tahini, lemon juice, 1 tablespoon of olive oil, salt, and pepper to create the dressing. Adjust the consistency with water as needed.
Combine the cooked quinoa, roasted sweet potato, and mixed vegetables in a large bowl. Drizzle with the lemon-tahini dressing and toss gently to coat evenly.
Serve the quinoa salad topped with sliced grilled chicken. Enjoy your healthy and delicious meal!
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By Antonio Andrade
This Salad Healthy Main Course recipe is ready in 45 minutes and features Chicken breast, Quinoa, Sweet potato and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (400°F).
Peel and cube the sweet potato. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Rinse the quinoa under cold water. Combine quinoa with 90 ml of water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
Season the chicken breast with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium heat. Grill the chicken for 5-7 minutes on each side until fully cooked and has nice grill marks. Let it rest, then slice thinly.
In a bowl, mix the tahini, lemon juice, 1 tablespoon of olive oil, salt, and pepper to create the dressing. Adjust the consistency with water as needed.
Combine the cooked quinoa, roasted sweet potato, and mixed vegetables in a large bowl. Drizzle with the lemon-tahini dressing and toss gently to coat evenly.
Serve the quinoa salad topped with sliced grilled chicken. Enjoy your healthy and delicious meal!
Calories per Serving: 450
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