Name: Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 ounces Grilled Chicken Breast; 3/4 cup Cooked Quinoa; 1/2 cup Roasted Sweet Potato; 1/2 cup Sliced Zucchini; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Nonfat Greek Yogurt; 1 teaspoon Lemon Juice; 1/2 teaspoon Dried Oregano

Nutrition

Per serving

430 calories

Protein: 28g; 26% of calories
Carbs: 57g; 53% of calories
Fat: 10g; 21% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes and sliced zucchini with the olive oil and dried oregano.
Spread the vegetables on the baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and slightly caramelized.
Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for about 5-6 minutes per side until fully cooked.
In a small ramekin, whisk together the Greek yogurt and lemon juice to create a simple creamy dressing.
Place the cooked quinoa in the base of a bowl and top with the roasted vegetables and sliced grilled chicken.
Drizzle the lemon-yogurt dressing over the top before serving.

Nutrition

Ingredients

Instructions

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