NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Sweet potato

0.25 cup Cooked quinoa

1 tbsp Tahini

1 tsp Olive oil

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Water

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with unbleached parchment paper.

• 2

  Place the cubed chicken breast, broccoli florets, and cubed sweet potato on the sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder.

• 3

  Toss everything thoroughly with your hands to ensure an even coating of oil and spices, then spread into a single layer.

• 4

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees and the vegetables are fork-tender.

• 5

  While the bowl components roast, whisk the tahini, lemon juice, and water in a small glass jar until the consistency is smooth and creamy.

• 6

  Build your bowl by layering the cooked quinoa at the bottom, followed by the roasted chicken and vegetables, then finish with a generous drizzle of the tahini dressing.