Description
A nutritious and flavorful bowl featuring tender chicken, fluffy quinoa, and roasted autumn vegetables, topped with a zesty lemon-tahini dressing.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 medium sweet potato, peeled and diced
- 2 cups Brussels sprouts, halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water
- 1/4 cup chopped pecans
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- Season chicken cubes with salt and pepper. In a skillet over medium heat, cook chicken for 6-8 minutes until no longer pink, stirring occasionally.
- Whisk together tahini, lemon juice, maple syrup, and water in a small bowl to create the dressing. Adjust consistency with more water if needed.
- Assemble bowls by dividing quinoa, roasted vegetables, and chicken. Drizzle with tahini dressing, sprinkle with pecans and parsley.
Notes
You can customize the seasonings to taste.