NUTRITION

SERVINGS

INGREDIENTS

5 oz skinless, boneless chicken breast

1/3 cup rainbow quinoa

1/2 cup cubed sweet potato

1/2 cup diced red bell pepper

1 cup baby spinach

1/2 tablespoon tahini

1 tablespoon lemon juice

2 teaspoons olive oil

1 teaspoon mixed dried herbs

Salt and pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (200°C)

• 2

  Cook quinoa according to package instructions, typically using a 2:1 ratio of water to quinoa

• 3

  Toss cubed sweet potato with 1 teaspoon olive oil and season with salt and pepper. Spread on a baking sheet

• 4

  Season chicken breast with dried herbs, salt, and pepper. Place on the same baking sheet as sweet potatoes

• 5

  Roast chicken and sweet potatoes for 20-25 minutes, or until chicken reaches 165°F internal temperature and sweet potatoes are tender

• 6

  While the chicken and sweet potatoes cook, dice the bell pepper

• 7

  Make the dressing by whisking together tahini, lemon juice, remaining olive oil, and a pinch of salt. Add water as needed to achieve desired consistency

• 8

  Let chicken rest for 5 minutes after cooking, then slice against the grain

• 9

  Assemble the bowl: Start with quinoa as the base, arrange sliced chicken, roasted sweet potatoes, fresh bell peppers, and spinach in sections

• 10

  Drizzle with the lemon tahini dressing and serve immediately