nicolette@theyardgym.com.au
Chicken & Sweet Potato Quinoa Bowls
40 minutes
Quinoa (dry, rinsed) Sweet Potato (medium, cubed)
Cook the quinoa according to package directions.
Chicken Thighs (boneless,
Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
skinless)
Extra Virgin Olive Oil (divided)
Sea Salt & Black Pepper (to taste) Balsamic Vinegar (divided) Asparagus (woody ends trimmed, chopped) Dijon Mustard Maple Syrup Goat Cheese (crumbled)
Place the sweet potato and chicken on the baking sheet. Drizzle with 1/3 of the oil and season with salt and pepper. Add half of the balsamic vinegar to the chicken. Toss well to combine and spread everything out evenly. Transfer to the oven and bake for 20 minutes. Add the asparagus to the baking sheet, adding a bit more oil, salt, and pepper. Return to the oven for 12 to 14 minutes longer or until everything is cooked through. Let the chicken rest for five minutes and then chop into bite-sized pieces.
Meanwhile, combine the remaining oil, remaining balsamic, dijon, and maple syrup in a jar. Shake vigorously to combine.
654 35g 40g
Divide the quinoa, chicken, sweet potato, and asparagus into bowls and drizzle the dressing on top. Add goat cheese and enjoy!
Fiber
7g
Sugar
8g 45g
Cholesterol
170mg 348mg
Sodium
Refrigerate in an airtight container for up to three days. Keep the dressing
Vitamin A Vitamin C
10279IU
and goat cheese separate and add on top when ready to eat.
9mg
Calcium
101mg
One serving is approximately 1/3 cup of cooked quinoa, one cup of sweet
Iron
6mg
potato and asparagus and 3/4 cup of chopped chicken. Let the chicken marinate for a few hours.
Seeds, nuts or fresh herbs such as parsley.
Use a dairy-free soft cheese, or omit.
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