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In recent years, the trend of healthy eating has gained immense popularity, with more individuals seeking balanced meals that cater to their nutritional needs without sacrificing flavor. This shift has led to the rise of bowl meals—dishes that combine various wholesome ingredients into a single, convenient serving. Among these, the Roasted Chicken & Sweet Potato Quinoa Bowl stands out as a delicious and nourishing option. This recipe not only satisfies the palate but also provides a colorful array of nutrients, making it a fantastic choice for lunch or dinner.

Roasted Chicken & Sweet Potato Quinoa Bowl

Discover the vibrant flavors of the Roasted Chicken & Sweet Potato Quinoa Bowl that's not only delicious but packed with nutrients! This recipe combines lean protein from chicken, flavorful sweet potatoes, and protein-rich quinoa, making it a perfect choice for a healthy lunch or dinner. With easy preparation steps and customizable options, you can create a nourishing meal that caters to various dietary preferences. Enjoy a colorful dish that fuels your body and delights your taste buds!
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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 freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 ripe avocado, sliced

1/4 cup fresh cilantro, finely chopped

Juice of 1 lime

Optional: crumbled feta cheese for garnish

Instructions
 

Preheat the Oven: Set your oven to preheat at 425°F (220°C) to prepare for roasting.

    Prepare the Sweet Potatoes: On a large baking sheet, place the diced sweet potatoes. Drizzle with 1 tablespoon of olive oil, then sprinkle with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until evenly coated, then spread the sweet potatoes out in a single layer for even roasting.

      Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast for approximately 20-25 minutes. Shake or flip the sweet potatoes halfway through to ensure they're cooked evenly. They should be tender and lightly caramelized when finished.

        Cook the Quinoa: As the sweet potatoes roast, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and chicken broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and allow to simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and keep covered for an additional 5 minutes to steam.

          Cook the Chicken: While the quinoa is cooking, prepare the chicken. In a small bowl, rub the chicken breasts with the remaining tablespoon of olive oil, salt, pepper, and your preferred spices for extra flavor. Heat a non-stick skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C). Remove from the skillet and let the chicken rest for a few minutes before slicing.

            Assemble the Bowl Ingredients: In a large mixing bowl, start layering the dish: begin with the fluffy quinoa, then add the roasted sweet potatoes, halved cherry tomatoes, and the sliced avocado for a colorful presentation.

              Add the Chicken: Slice the rested chicken breasts and neatly arrange the pieces on top of the quinoa and vegetable mix for a heartier bowl.

                Garnish and Serve: Drizzle fresh lime juice over the entire bowl, then generously sprinkle with chopped cilantro. If desired, finish with a sprinkle of crumbled feta cheese for added creaminess and flavor.

                  Enjoy Your Bowl: Serve warm, and savor your delicious and nutritious Roasted Chicken & Sweet Potato Quinoa Bowl. Perfect for meal prep or a satisfying family dinner!

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