Tasty healthy meal in under 1 hour.
Ingredients
- 3 cups chicken broth
- 1 ½ cups quinoa
- 1 large sweet potato, diced
- 1 large red onion, diced
- ¼ cup olive oil, divided
- kosher salt to taste
- freshly ground black pepper to taste
- 3 cloves garlic, minced, divided
- 1 tablespoon minced fresh ginger root
- 1 pound skinless, boneless chicken breast halves
- ¼ cup lime juice
- 2 tablespoons smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 cups baby spinach
- 1 avocado – peeled, pitted, and thinly sliced
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon toasted sesame seeds
Directions
Step 1
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
Step 2
Preheat oven to 425 degrees F (220 degrees C).
Step 3
Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
Step 4
Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
Step 5
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
Step 6
Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
Step 7
Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 799 | |
% Daily Value * | |
Total Fat36g | 46% |
Saturated Fat6g | 28% |
Cholesterol69mg | 23% |
Sodium1376mg | 60% |
Total Carbohydrate82g | 30% |
Dietary Fiber13g | 46% |
Total Sugars13g | |
Protein40g | |
Vitamin C20mg | 102% |
Calcium125mg | 10% |
Iron6mg | 32% |
Potassium1426mg | 30% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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