Description
A delightful bowl featuring grilled chicken, sweet potatoes, creamy avocado, and quinoa, perfect for a wholesome meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup quinoa
- 2 cups water or chicken broth
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Preheat the grill to medium-high heat.
- Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper, then grill for 15-20 minutes, turning occasionally.
- Season chicken breasts with salt and pepper and grill for 6-7 minutes per side.
- In a saucepan, bring quinoa and water or chicken broth to a boil, then simmer and cover for 15 minutes.
- Assemble the bowls with cooked quinoa, sweet potatoes, chicken slices, avocado, and cherry tomatoes.
- Sprinkle with fresh cilantro and serve with lime wedges.
Notes
For storage, leftovers can be kept in airtight containers in the refrigerator for up to three days. Cooked quinoa can be stored for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg