Description
A refined bowl built on warm grains, crisp-roasted sweet potato, and juicy pan-seared chicken, balanced by bright flavors and textures.
Ingredients
Scale
- 1 cup dry quinoa, rinsed and drained
- 2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
- 1 lb boneless, skinless chicken breasts or thighs, patted dry
- 2 cups baby arugula or mixed greens, roughly torn
- 3 tbsp extra-virgin olive oil, divided
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
- 1/3 cup crumbled feta or goat cheese
- 2 tbsp toasted pepitas or chopped walnuts
- 2 tbsp fresh parsley and/or cilantro, finely chopped
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and a few grinds of black pepper. Spread in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, flipping once.
- Cook the quinoa: combine rinsed quinoa with 2 cups water and a pinch of salt in a saucepan. Bring to a simmer, cover, and reduce heat to low for 15 minutes. Remove from heat and let steam, covered, for 5 minutes; fluff with a fork.
- Prepare the vinaigrette: whisk together 2 tbsp olive oil, lemon juice, Dijon, honey, minced garlic, 1/4 tsp salt, and pepper until glossy and emulsified.
- Season the chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear chicken for 4–6 minutes per side until golden-brown and an instant-read thermometer reads 165°F (74°C). Rest for 5 minutes, then slice against the grain.
- Assemble bowls: divide warm quinoa among bowls, arrange roasted sweet potato and sliced chicken on top, and scatter greens. Drizzle vinaigrette over everything. Finish with crumbled cheese, toasted pepitas, chopped herbs, and lemon zest.
Notes
For best texture, use room-temperature chicken and warm cooked quinoa. Fresh herbs should be finely chopped.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg