NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked quinoa

0.25 cup Black beans

0.5 cup Sweet potato

0.5 cup Red cabbage

0.5 cup Cucumber

1 tsp Olive oil

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with half of the olive oil, sea salt, and smoked paprika.

• 3

  Season the chicken breast with garlic powder, black pepper, and the remaining salt, then place it on the other side of the baking sheet.

• 4

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 5

  While the oven does the work, shred the red cabbage and dice the cucumber into small, uniform pieces.

• 6

  In a large serving bowl, combine the cooked quinoa and rinsed black beans as your nutrient-dense base.

• 7

  Once cooked, slice the chicken into thin strips and arrange it over the quinoa along with the roasted sweet potatoes, cabbage, and cucumber.

• 8

  Whisk the remaining olive oil with the lime juice and drizzle it over the entire bowl just before serving.