YOUR SOLIN GENERATED RECIPE
Roasted Chicken Quinoa Power Bowl with Sweet Potato
A warm and energizing bowl featuring tender roasted chicken, fluffy quinoa, and naturally sweet roasted sweet potato, all nestled on a bed of fresh spinach and lightly drizzled with zesty olive oil. This power bowl delivers a balanced mix of flavors and textures, perfect for a satisfying meal that keeps you fueled.
INGREDIENTS
3 oz Roasted Chicken Breast
1/2 cup Cooked Quinoa
1/2 medium Roasted Sweet Potato
1 cup Fresh Baby Spinach
1 tsp Olive Oil
PREPARATION
Preheat the oven to 400°F for roasting the sweet potato.
Peel and dice half a medium sweet potato into 1-inch cubes. Toss with a pinch of salt and a dash of olive oil, then spread on a baking sheet.
Roast the sweet potato cubes for 20-25 minutes until tender and slightly caramelized.
While the sweet potato is roasting, prepare the quinoa according to package instructions if not already cooked.
Warm up the pre-cooked roasted chicken breast or reheat gently, then slice into bite-sized pieces.
Assemble the bowl by placing a base of fresh baby spinach, followed by the quinoa and roasted sweet potato.
Top with sliced roasted chicken, and drizzle with 1 teaspoon of olive oil or a squeeze of lemon if desired.
Mix gently and enjoy your balanced, nutrient-packed power bowl.