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In today's fast-paced world, finding meals that are both nutritious and delicious can be a challenge. Enter the Savory Chicken and Sweet Potato Bliss Bowls, a delightful dish that brings together a medley of flavors and textures, making it a perfect choice for lunch or dinner. This recipe is not only satisfying but also a celebration of wholesome ingredients that nourish your body. With tender chicken, roasted sweet potatoes, and a base of fluffy quinoa, these bowls are packed with nutrients, ensuring that you can enjoy a balanced meal without compromising on taste.

Chicken and Sweet Potato Bowls for Two

Dive into these Savory Chicken and Sweet Potato Bliss Bowls for a wholesome meal that’s full of flavor! This recipe combines tender grilled chicken, perfectly roasted sweet potatoes, and fluffy quinoa, all layered with fresh spinach. Top it off with creamy avocado and a drizzle of balsamic glaze for an extra burst of taste. Perfect for meal prep or a cozy dinner, these bowls are easy to make and absolutely delicious! Enjoy in just 45 minutes!
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Ingredients
  

2 boneless, skinless chicken breasts

2 medium sweet potatoes, peeled and cubed

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and black pepper, to taste

1 cup cooked quinoa

1 cup fresh spinach

1/4 cup feta cheese, crumbled (optional)

1 avocado, sliced (for topping)

Balsamic glaze (for drizzling)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with half of the olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.

      Bake Sweet Potatoes: Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until golden brown and tender, flipping halfway through.

        Cook Chicken: While the sweet potatoes are baking, season the chicken breasts with the remaining olive oil, salt, black pepper, and a sprinkle of smoked paprika. Grill the chicken over medium-high heat for about 6-7 minutes on each side until cooked through and the internal temperature reaches 165°F (75°C). Alternatively, you can pan-sear or bake them.

          Prepare Quinoa: Cook quinoa according to package instructions (usually 1 cup quinoa to 2 cups water). Fluff with a fork once done.

            Assemble Bowls: In serving bowls, layer the cooked quinoa first, followed by fresh spinach, roasted sweet potatoes, and sliced chicken.

              Top and Drizzle: Finish by topping the bowls with avocado slices, crumbled feta cheese (if using), and a drizzle of balsamic glaze.

                Serve: Enjoy these wholesome and flavorful bowls hot!

                  Prep Time, Total Time, Servings: 15 min | 45 min | 2