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Embarking on a culinary adventure with the Roasted Chicken & Sweet Potato Quinoa Bowl offers a delicious way to embrace nutritious eating. This vibrant dish is not only visually appealing but also a powerhouse of flavor and health benefits. Combining tender roasted chicken, wholesome quinoa, and sweet potatoes, this bowl is a delightful option for lunch or dinner that caters to a variety of dietary needs while packing a nutritional punch. Rich in protein, fiber, and essential vitamins, the Roasted Chicken & Sweet Potato Quinoa Bowl provides a satisfying meal that is easy to prepare, making it ideal for meal prep or a quick weeknight dinner.

Roasted Chicken & Sweet Potato Quinoa Bowl

Elevate your meal prep with a Roasted Chicken & Sweet Potato Quinoa Bowl, a nutritious and delicious dish perfect for any time of day. This vibrant bowl features tender roasted chicken, fiber-rich sweet potatoes, and protein-packed quinoa, all combined for a flavorful experience. Easy to prepare, it's ideal for quick dinners or wholesome lunches. Discover the key ingredients, their health benefits, and simple steps to create this satisfying meal that’s sure to impress. Enjoy a wholesome culinary adventure that delights your taste buds and nourishes your body!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 lb (450g) boneless, skinless chicken breasts

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground cumin

Salt and pepper to taste

1 cup black beans, rinsed and drained

1 avocado, sliced

1 lime, juiced

1/4 cup fresh cilantro, chopped

Optional toppings: crumbled feta cheese, sliced jalapeños, hot sauce

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Sweet Potatoes: On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the paprika, garlic powder, onion powder, and cumin. Spread them out in a single layer.

      Roast Sweet Potatoes: Roast sweet potatoes in the preheated oven for 25-30 minutes, turning halfway through, until they’re tender and caramelized.

        Cook the Chicken: While the sweet potatoes are roasting, season the chicken breasts with the remaining spices (paprika, garlic powder, onion powder, cumin), salt, and pepper. Heat a skillet over medium-high heat and add a drizzle of olive oil. (Alternatively, you can bake the chicken in the oven alongside the sweet potatoes). Cook the chicken for 6-7 minutes on each side, or until its internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.

          Cook the Quinoa: In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork.

            Assemble the Bowl: To assemble each bowl, start with a base of quinoa, then add roasted sweet potatoes, sliced chicken, black beans, and avocado on top. Drizzle freshly squeezed lime juice over the bowl.

              Garnish: Finish with chopped cilantro and any optional toppings such as crumbled feta, sliced jalapeños, or hot sauce if desired.

                Serve: Enjoy your Roasted Chicken & Sweet Potato Quinoa Bowl warm!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings