Name: Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup cubed Sweet Potato; 1 cup chopped Kale; 1 teaspoon Extra Virgin Olive Oil; 1 teaspoon Honey; 1 tablespoon Lemon Juice

Nutrition

Per serving

436 calories

Protein: 43g; 39% of calories
Carbs: 43g; 39% of calories
Fat: 11g; 22% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with a light mist of oil and a pinch of salt, then roast for 20 minutes until tender and slightly browned.
Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
Prepare the quinoa according to package instructions if not using pre-cooked portions.
In a small jar or bowl, whisk together the olive oil, honey, and lemon juice to create a bright vinaigrette.
Place the chopped kale in a large bowl and massage it briefly with a drop of lemon juice to soften the texture.
Slice the grilled chicken into strips.
Assemble the bowl by placing the kale at the base, followed by the quinoa, roasted sweet potatoes, and chicken.
Drizzle the honey-lemon vinaigrette over the bowl and enjoy immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes