Ingredients
- Chicken breasts: 2, boneless, skinless
- Sweet potatoes: 2 medium, cut into fries
- Olive oil: 2 tablespoons
- Dried oregano: 1 teaspoon
- Tzatziki sauce: 1 cup, store-bought or homemade
- Quinoa: 1 cup, uncooked
- Lemon: 1, juiced
- Feta cheese: 1/4 cup, crumbled
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato fries with 1 tablespoon of olive oil, oregano, salt, and pepper. Spread in a single layer on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
- Step 2: While sweet potatoes are baking, cook quinoa according to package directions. Set aside.
- Step 3: Brush chicken breasts with the remaining 1 tablespoon of olive oil and season with salt, pepper, and lemon juice.
- Step 4: Grill chicken breasts over medium heat for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for a few minutes, then slice.
- Step 5: Assemble bowls: Divide cooked quinoa, sweet potato fries, and sliced grilled chicken among two bowls. Top with tzatziki sauce and crumbled feta cheese. Serve immediately.
Notes
- Store leftover components separately in airtight containers in the refrigerator for up to 3 days to maintain freshness.
- For best results, reheat the chicken and sweet potato fries separately in a skillet or oven to preserve their texture before assembling the bowl.
- Add a handful of fresh spinach or kale to the bowl for an extra boost of nutrients and vibrant color.
- To prevent dry chicken, marinate the breasts in the lemon juice and olive oil mixture for at least 30 minutes before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American