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In the realm of healthy eating, the Savory Roasted Chicken & Sweet Potato Quinoa Bowl stands out as a star dish, seamlessly blending nutrition and flavor. This vibrant meal is not only visually appealing but also a powerhouse of nutrients, making it an ideal choice for those seeking to maintain a balanced diet. Packed with lean protein from chicken, wholesome carbohydrates from sweet potatoes, and fiber-rich quinoa, this bowl is designed to energize your day while tantalizing your taste buds.

Roasted Chicken & Sweet Potato Quinoa Bowl

Discover a nutritious and delicious meal with the Savory Roasted Chicken & Sweet Potato Quinoa Bowl. This vibrant dish combines lean protein from chicken, fiber-rich quinoa, and wholesome sweet potatoes for a satisfying flavor experience. Perfect for any occasion, from family dinners to meal prep, this versatile bowl can be tailored to various dietary preferences. Each ingredient offers unique health benefits, making it a great choice for balanced eating. Enjoy a delightful explosion of flavors that nourish your body and energize your day!
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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 vegetable broth)

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper to taste

1 cup fresh spinach or kale

1 avocado, sliced

¼ cup feta cheese (optional)

Fresh parsley or cilantro for garnish

Lemon wedges for serving

Instructions
 

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

    Prepare the Chicken and Sweet Potatoes:

      - In a large bowl, mix the diced sweet potatoes with olive oil, paprika, garlic powder, cumin, salt, and pepper. Toss until evenly coated.

        - Season the chicken breasts with salt, pepper, and a sprinkle of paprika on both sides.

          Roast the Chicken and Sweet Potatoes:

            - On a baking sheet lined with parchment paper, arrange the sweet potatoes in a single layer. Place the seasoned chicken breasts on the same sheet.

              - Roast in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 75°C) and the sweet potatoes are tender and slightly caramelized.

                Cook the Quinoa:

                  - In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and has absorbed the broth. Remove from heat and let it sit covered for 5 minutes.

                    Sauté the Greens:

                      - While the quinoa is resting, heat a small skillet over medium heat. Add the fresh spinach or kale and sauté for 2-3 minutes until just wilted. Season lightly with salt and pepper.

                        Assemble the Bowls:

                          - Fluff the quinoa with a fork and divide it among four bowls. Top each bowl with roasted chicken slices, sweet potatoes, sautéed greens, and avocado slices.

                            - Sprinkle feta cheese over the top, if using, and garnish with fresh parsley or cilantro.

                              Serve:

                                - Serve warm with lemon wedges on the side for an extra burst of flavor. Enjoy your nutritious and satisfying bowl!

                                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4