Protein Power Bowl

Step 1

Rinse quinoa under cold water for 30 seconds.

Step 2

Pat chicken breasts dry with paper towels.

Step 3

Season chicken with salt and pepper on both sides.

Step 4

Cut sweet potato into 0.5-inch cubes.

Step 5

Cut broccoli into bite-sized florets.

Step 6

Heat 1.5 tablespoons olive oil in a 12-inch skillet over medium-high heat.

Step 7

Add chicken to skillet and cook 6–7 minutes until golden on bottom.

Step 8

Flip chicken and cook 6–7 minutes until internal temp reaches 165°F.

Step 9

Transfer cooked chicken to a plate to rest.

Step 10

In a medium pot, bring 1.5 cups water and 0.5 teaspoon salt to boil.

Step 11

Add quinoa, stir once, then cover and reduce heat to low.

Step 12

Meanwhile, toss sweet potato with 0.75 tablespoon olive oil and salt.

Step 13

Spread on a sheet pan and roast at 425°F for 12 minutes.

Step 14

Add broccoli to pan with sweet potato, toss, and roast 8 minutes more.

Step 15

Whisk tahini, lemon juice, minced garlic, and 2 tablespoons water together.

Step 16

Season dressing with salt and pepper to taste.

Step 17

Divide cooked quinoa between two bowls.

Step 18

Top each bowl with roasted vegetables and one chicken breast.

Step 19

Slice chicken and drizzle tahini dressing over the entire bowl.