Chicken Sweet Potato Bowl

Servings: 2

Ingredients:

  • 1/3 cup Quinoa (dry, rinsed)

  • 1 Sweet Potato (medium, cubed)

  • 4 Chicken Thighs (boneless, skinless)

  • 3 tbsp Extra Virgin Olive Oil (divided)

  • Sea Salt & Pepper

  • 2 tbsp Balsamic Vinegar

  • 2 cups Asparagus (ends trimmed, chopped)

  • 1 tsp Dijon Mustard

  • 1 tbsp Maple Syrup

  • 1/2 cup Goat Cheese (crumbled)

Directions:

  • Cook the quinoa according to package directions.

  • Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.

  • Place the sweet potato and chicken on the baking sheet. Drizzle with 1/3 of the oil and season with salt and pepper. Add half of the balsamic vinegar to the chicken. Toss well to combine and spread everything out evenly. Transfer to the oven and bake for 20 minutes.

  • Add the asparagus to the baking sheet, adding a bit more oil, salt, and pepper. Return to the oven for 12 to 14 minutes longer or until everything is cooked through. Let the chicken rest for five minutes and then chop into bite-sized pieces.

  • Meanwhile, combine the remaining oil, remaining balsamic, dijon, and maple syrup in a jar. Shake vigorously to combine.

  • Divide the quinoa, chicken, sweet potato, and asparagus into bowls and drizzle the dressing on top. Add goat cheese and enjoy!

Nutritional Info:

  • Protein: 45g

  • Fat: 35g

  • Carbs: 40g

  • Fibre: 7g

  • Cals: 654

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