YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato and Avocado
Grilled chicken and fluffy quinoa served over fresh spinach with roasted sweet potatoes and creamy avocado, finished with a nutty tahini drizzle.
INGREDIENTS
2.2 ounces Grilled Chicken Breast
0.5 cup Cooked Quinoa
0.5 cup Roasted Sweet Potato
0.5 medium Avocado
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Tahini
1 cup Fresh Spinach
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt then roast for 20 minutes until tender.
Season the chicken breast with salt and pepper then grill over medium-high heat until the internal temperature reaches 165°F.
Prepare the quinoa by simmering in water or vegetable broth according to package directions until all liquid is absorbed and it is fluffy.
Whisk together the tahini with lemon juice and the remaining olive oil to create a smooth and creamy dressing.
Layer the fresh spinach in a large bowl and top with the cooked quinoa and roasted sweet potatoes.
Add the sliced grilled chicken and fresh avocado then finish the bowl with a generous drizzle of the nutty tahini dressing.