Ingredients
Scale
- 2 grilled chicken breasts
- 2 medium sweet potatoes
- 1 cup quinoa
- 1 cup spinach
- 1/2 avocado
- 1/4 cup cherry tomatoes
- Olive oil
- Salt and pepper
- Lemon juice
Instructions
- Preheat the grill for the chicken and bring water to a boil for the quinoa.
- Cook quinoa according to package instructions.
- Peel and cube sweet potatoes, toss with olive oil, salt, and pepper, and roast in the oven at 400°F (200°C) for about 25-30 minutes until tender.
- Grill chicken breasts until fully cooked, about 6-7 minutes per side; let rest and slice.
- In a bowl, layer quinoa, roasted sweet potatoes, spinach, grilled chicken, sliced avocado, and cherry tomatoes.
- Drizzle with olive oil and lemon juice before serving.
Notes
Store leftovers in an airtight container for 3-4 days. For best results, keep avocado and dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling, Roasting
- Cuisine: Healthy
- Diet: Gluten-Free, High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 70mg