YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potatoes
Savor a wholesome lunch bowl where tender grilled chicken meets fluffy quinoa and perfectly roasted sweet potatoes, all lightly drizzled with extra virgin olive oil and sprinkled with aromatic seasonings for a satisfying, balanced meal.
INGREDIENTS
4 oz Chicken Breast
0.75 cup Cooked Quinoa
1 medium Sweet Potato
1 tbsp Extra Virgin Olive Oil (for quinoa and sweet potato)
0.5 tbsp Extra Virgin Olive Oil (for chicken)
Mixed Seasonings (salt, pepper, paprika, garlic powder)
PREPARATION
Preheat the oven to 400°F.
Peel and cut the sweet potato into 1-inch cubes. Toss them with 1 tablespoon of extra virgin olive oil and a pinch of salt, pepper, and paprika.
Spread the seasoned sweet potato cubes on a baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the sweet potatoes roast, season the 4 oz chicken breast with salt, pepper, paprika, and garlic powder. Drizzle with 0.5 tablespoon olive oil.
Grill the chicken breast on a preheated grill or grill pan over medium-high heat for about 6-7 minutes per side, until fully cooked and slightly charred. Let it rest for a few minutes before slicing.
Prepare cooked quinoa if not already cooked. Fluff with a fork, and season lightly with salt and a drizzle of olive oil if desired.
Assemble the power bowl: Start with a base of quinoa, then add roasted sweet potato cubes and sliced grilled chicken. Optionally, add a final sprinkle of your favorite seasonings.
Serve warm and enjoy your balanced, high-protein, energy-boosting lunch.