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In the world of healthy eating, finding a dish that is both delicious and packed with nutrients can often feel like a challenge. Enter the Roasted Chicken & Sweet Potato Quinoa Bowl—a culinary creation that not only tantalizes your taste buds but also serves as a wholesome meal option for any occasion. This dish combines tender, juicy chicken with the natural sweetness of roasted sweet potatoes and the nutty flavor of quinoa, making it a perfect choice for those looking to maintain a balanced diet without sacrificing flavor.

Roasted Chicken & Sweet Potato Quinoa Bowl

Discover the delicious and nutritious Roasted Chicken & Sweet Potato Quinoa Bowl, a perfect meal for any occasion. This bowl blends tender roasted chicken with naturally sweet sweet potatoes and nutty quinoa, creating a wholesome dish that's both satisfying and healthy. Packed with protein, fiber, and vitamins, this versatile recipe is great for meal prep or family dinners. Explore endless variations and enjoy a colorful, hearty meal that everyone will love!
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Ingredients
  

2 boneless, skinless chicken breasts

1 large sweet potato, peeled and diced

1 cup quinoa, rinsed

2 cups chicken broth or water

2 tablespoons olive oil

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 avocado, sliced

1/4 cup fresh cilantro, chopped

1 lime, juiced

Optional: feta cheese or crumbled feta for topping

Instructions
 

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

    Prepare the Sweet Potatoes: On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Spread them out in a single layer.

      Roast the Sweet Potatoes: Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through for even cooking.

        Cook the Quinoa: While the sweet potatoes are roasting, combine the quinoa and chicken broth (or water) in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

          Prepare the Chicken: In a bowl, rub the chicken breasts with the remaining tablespoon of olive oil, salt, pepper, and any additional spices you love. Heat a non-stick skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from skillet and let it rest before slicing.

            Combine the Bowl Ingredients: In a large mixing bowl, layer the cooked quinoa, roasted sweet potatoes, halved cherry tomatoes, and sliced avocado.

              Add the Chicken: Slice the cooked chicken and arrange it on top of the quinoa mixture.

                Garnish and Serve: Drizzle with lime juice, sprinkle with fresh cilantro, and if desired, add crumbled feta cheese.

                  Enjoy Your Bowl: Serve warm and enjoy your delicious and nutritious Roasted Chicken & Sweet Potato Quinoa Bowl!

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