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In today’s fast-paced world, the importance of healthy eating cannot be overstated. A balanced diet is essential not only for maintaining physical health but also for enhancing mental well-being and energy levels. Meals that combine a variety of nutrients help us feel satisfied while providing our bodies with the fuel they need to thrive. One such wholesome option is the Roasted Chicken & Sweet Potato Quinoa Bowl, a dish that perfectly embodies the principles of a nutritious meal.

Roasted Chicken & Sweet Potato Quinoa Bowl

Discover the delicious and nutritious Roasted Chicken & Sweet Potato Quinoa Bowl! This easy recipe combines tender roasted chicken, sweet potatoes, and protein-packed quinoa, topped with vibrant veggies for a colorful and satisfying meal. Perfect for meal prep, it provides a balanced intake of macronutrients and is customizable to suit your taste. Enjoy a wholesome dish that supports your health and tantalizes your taste buds all in one bowl!
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Ingredients
  

2 boneless, skinless chicken breasts

1 large sweet potato, peeled and diced into 1-inch cubes

1 cup quinoa, rinsed thoroughly

2 cups chicken broth or water

2 tablespoons olive oil, divided

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 ripe avocado, sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Optional: Feta cheese, crumbled, for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Prepare the Sweet Potatoes: On a large baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper until well coated. Spread the sweet potatoes out in a single layer to ensure even roasting.

      Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for 20-25 minutes. Make sure to flip them halfway through cooking for even browning. They are done when they are tender and slightly caramelized.

        Cook the Quinoa: While the sweet potatoes are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and chicken broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Afterward, remove it from heat and let it sit, covered, for an additional 5 minutes to steam.

          Prepare the Chicken: In a medium bowl, rub the chicken breasts with the remaining tablespoon of olive oil, salt, pepper, and any additional spices of your choice for extra flavor. Heat a non-stick skillet over medium-high heat. Add the seasoned chicken breasts and cook for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

            Combine the Bowl Ingredients: In a large mixing bowl, create a base by layering the fluffy quinoa first, followed by the roasted sweet potatoes, halved cherry tomatoes, and sliced avocado.

              Add the Chicken: Neatly slice the rested chicken and arrange it on top of the vibrant quinoa mixture.

                Garnish and Serve: Finish by drizzling fresh lime juice over the bowl, sprinkling with chopped cilantro, and adding crumbled feta cheese on top, if desired.

                  Enjoy Your Bowl: Serve the bowl warm and dive into this comforting and nutritious Roasted Chicken & Sweet Potato Quinoa Bowl!

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4