Ingredients
Scale
- 2 grilled chicken breasts
- 2 medium sweet potatoes, cubed
- 1 cup cooked quinoa
- 1 cup spinach or kale
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese (optional)
- Olive oil
- Salt and pepper to taste
- Your favorite dressing (optional)
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken breasts with salt, pepper, and olive oil. Grill for about 6-7 minutes on each side until cooked through.
- Meanwhile, cook sweet potatoes in a pot of boiling water until tender, about 10-15 minutes. Drain and set aside.
- In a bowl, layer the cooked quinoa, spinach or kale, grilled chicken, sweet potatoes, avocado, and cherry tomatoes.
- Sprinkle with feta cheese if using.
- Drizzle with olive oil and your favorite dressing if desired.
- Serve immediately and enjoy your nutritious power bowl!
Notes
Make sure the chicken is fully cooked; it should reach an internal temperature of 165°F (75°C). You can roast sweet potatoes in the oven instead of boiling them for a richer flavor. Feel free to use any greens you have on hand, like arugula or mixed salad greens. Add nuts or seeds for extra crunch and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg