YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes
Savor this nutrient-rich bowl featuring tender herb-roasted chicken, fluffy quinoa, and sweet roasted potatoes. Infused with a medley of aromatic herbs and a drizzle of olive oil, this dish offers a delightful balance of flavors and textures, making it a satisfying option for a wholesome meal any time of day.
INGREDIENTS
3 oz Chicken Breast
1/2 cup Cooked Quinoa
100 g Sweet Potato
1 tsp Extra Virgin Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the sweet potato into 1/2-inch cubes and toss with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.
Place the sweet potatoes in the oven and roast for 20-25 minutes, turning halfway through until they are tender and slightly caramelized.
While the sweet potatoes roast, season the chicken breast with salt, pepper, chopped rosemary, thyme, and minced garlic. Drizzle with a small amount of olive oil.
Place the seasoned chicken breast on a separate baking tray and roast in the oven for about 18-20 minutes or until fully cooked through. Let the chicken rest for a few minutes, then slice it into strips.
Prepare your quinoa according to package instructions if not pre-cooked. Typically, a 1/2 cup of cooked quinoa is ideal for this bowl.
Combine the cooked quinoa, roasted sweet potatoes, and sliced chicken in a bowl. Garnish with additional fresh herbs if desired.
Serve warm and enjoy your balanced and flavorful Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes.