Recipe: Chicken Quinoa Power Bowl

Main Ingredient: Chicken

Ingredients:

• 1 boneless, skinless chicken breast (6 ounces)
• 1 tablespoon olive oil
• Dash of salt and pepper
• 1 cup of cooked quinoa
• 1 cup of steamed broccoli
• 1/2 cup of roasted sweet potato
• 1/4 cup feta cheese
• 1/4 cup of sliced almonds
• 1 snag of fresh cilantro, finely chopped
• 1 lemon, zested and juiced for dressing

Cooking Instructions:

1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Drizzle the chicken breast with olive oil and season with salt and pepper. Bake for 20-25 minutes or until chicken is cooked thoroughly. Remove from oven and let it rest.
3. In the meantime, cook the quinoa according to package instructions and steam the broccoli.
4. Dice the sweet potato into small pieces and roast them until they are softened.
5. Once the chicken has cooled, dice it into bite-size pieces.
6. In a large bowl, combine cooked quinoa, steamed broccoli, roasted sweet potato, diced chicken, feta cheese, and sliced almonds.
7. Zest one lemon and squeeze its juice. Drizzle the lemon dressing over the power bowl and mix until well combined. Sprinkle with chopped cilantro.

Nutrition per serving (1 bowl):

• Calories: 650 cal
• Protein: 55g
• Fat: 25g
• Carbs: 50g

Plating:

Arrange the quinoa at the bottom of a medium-sized bowl to serve as the base. Evenly distribute the diced chicken, sweet potatoes, and broccoli over the quinoa. Sprinkle the feta cheese and sliced almonds across the center. Drizzle generously with lemon dressing and top with fresh cilantro. The final presentation should be a vibrant mix of colors, with the greens, oranges, and whites of the ingredients beautifully contrasting with the quinoa and the glaze of dressing giving it an appetizing shine.