By Amanda Spencer
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, turning halfway through, until golden and tender.
While the sweet potatoes are roasting, rinse 1 cup of quinoa under cold water. Add quinoa to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Season the chicken breasts with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a grill pan over medium heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked through and juices run clear. Let rest for a few minutes, then slice into strips.
In a small bowl, whisk together tahini, lemon juice, minced garlic, and 2-3 tablespoons of water to reach a smooth, pourable consistency. Season with salt and pepper to taste.
To assemble the bowls, divide quinoa equally among 4 serving bowls. Top with roasted sweet potatoes, sliced chicken, baby spinach, diced avocado, and crumbled feta.
Drizzle the tahini-lemon dressing over each bowl. Serve immediately or store in the refrigerator for up to one day.
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By Amanda Spencer
This Lunch Dinner Healthy Gluten-Free recipe is ready in 45 minutes and features boneless skinless chicken breasts, quinoa, sweet potato and other delicious ingredients. Contains 625 calories total.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, turning halfway through, until golden and tender.
While the sweet potatoes are roasting, rinse 1 cup of quinoa under cold water. Add quinoa to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Season the chicken breasts with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a grill pan over medium heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked through and juices run clear. Let rest for a few minutes, then slice into strips.
In a small bowl, whisk together tahini, lemon juice, minced garlic, and 2-3 tablespoons of water to reach a smooth, pourable consistency. Season with salt and pepper to taste.
To assemble the bowls, divide quinoa equally among 4 serving bowls. Top with roasted sweet potatoes, sliced chicken, baby spinach, diced avocado, and crumbled feta.
Drizzle the tahini-lemon dressing over each bowl. Serve immediately or store in the refrigerator for up to one day.
Calories per Serving: 625
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