By Jennifer Bridges
Preheat your oven to 200°C (400°F). Clean and peel the sweet potato, then chop it into small cubes. Slice the bell pepper into strips. Place the vegetables on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and paprika. Toss to coat evenly.
While the oven is preheating, rinse the quinoa under cold water. Add the quinoa and 1.5 cups of water to a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Put the vegetables in the oven and roast for about 25 minutes or until they are tender and slightly charred.
In a small bowl, combine juice from half the lemon, 1 tablespoon of olive oil, minced garlic, 1 teaspoon of oregano, salt, and pepper. Coat the chicken breasts with this mixture.
Heat a grill pan or skillet over medium heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked through. Remove from heat and let them rest for 5 minutes before slicing.
For the tahini-lemon dressing, mix together the tahini, juice from the other half of the lemon, a pinch of salt, and 1-2 tablespoons of water until it reaches the desired consistency. Mix until smooth and set aside.
Assemble the bowls: divide the cooked quinoa among two bowls. Top with sliced grilled chicken, roasted sweet potatoes, roasted bell pepper, and broccoli florets. Drizzle with tahini-lemon dressing.
Serve with an extra wedge of lemon and a sprinkle of paprika for garnish if desired.
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By Jennifer Bridges
This Grilled Chicken Quinoa Bowl Roasted Vegetables recipe is ready in 45 minutes and features Boneless skinless chicken breast, Quinoa (dry), Sweet potato and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 200°C (400°F). Clean and peel the sweet potato, then chop it into small cubes. Slice the bell pepper into strips. Place the vegetables on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and paprika. Toss to coat evenly.
While the oven is preheating, rinse the quinoa under cold water. Add the quinoa and 1.5 cups of water to a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Put the vegetables in the oven and roast for about 25 minutes or until they are tender and slightly charred.
In a small bowl, combine juice from half the lemon, 1 tablespoon of olive oil, minced garlic, 1 teaspoon of oregano, salt, and pepper. Coat the chicken breasts with this mixture.
Heat a grill pan or skillet over medium heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked through. Remove from heat and let them rest for 5 minutes before slicing.
For the tahini-lemon dressing, mix together the tahini, juice from the other half of the lemon, a pinch of salt, and 1-2 tablespoons of water until it reaches the desired consistency. Mix until smooth and set aside.
Assemble the bowls: divide the cooked quinoa among two bowls. Top with sliced grilled chicken, roasted sweet potatoes, roasted bell pepper, and broccoli florets. Drizzle with tahini-lemon dressing.
Serve with an extra wedge of lemon and a sprinkle of paprika for garnish if desired.
Calories per Serving: 550
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