Grilled Chicken, Sweet Potato & Veggie Bowls

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Grilled Chicken, Sweet Potato & Veggie Bowls

Yield: 8

Author: Jennifer Cartier

Prep time: 15 MinInactive time: 50 MinTotal time: 1 H & 5 M

This meal is a perfect balance of protein, complex carbs, and veggies to fuel workouts and promote muscle recovery.

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Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp paprika
• Salt and pepper to taste
• 3 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 2 cups broccoli florets
• 1 cup quinoa (or brown rice)

Instructions

1. 1. Prep the chicken: Preheat the oven to 400°F (200°C). Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Place them on a baking sheet and bake for 25-30 minutes or until the chicken reaches 165°F internally. Once cooked, let the chicken rest for 5 minutes, then slice into strips.
2. 2. Roast the sweet potatoes: On another baking sheet, toss the diced sweet potatoes with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, flipping halfway, until tender.
3. 3. Cook quinoa: While the chicken and sweet potatoes are roasting, cook quinoa (or brown rice) according to the package instructions.
4. 4. Steam the broccoli: Steam or lightly sauté the broccoli for 3-5 minutes until bright green and slightly tender.
5. 5. Assemble the bowls: Divide the cooked quinoa, sweet potatoes, broccoli, and sliced chicken into meal prep containers.
6. 6. Store: Keep in the fridge for up to 4 days. Reheat when ready to eat.

Nutrition Facts

Calories

276

Fat

8 g

Sat. Fat

1 g

Carbs

34 g

Fiber

5 g

Net carbs

29 g

Sugar

4 g

Protein

17 g

Sodium

146 mg

Cholesterol

36 mg

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