Protein Power Bowl
Grilled chicken over fluffy quinoa with roasted vegetables and a zesty lemon-tahini dressing. Nutritious, filling, and ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 612
- Protein
- 48g
Ingredients
- 2 pieces boneless, skinless chicken breasts
- ¾ cup quinoa, uncooked
- 2 cups broccoli florets
- 1 medium sweet potato, cubed
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
Instructions
- 1
Rinse quinoa under cold water for 30 seconds.
- 2
Pat chicken breasts dry with paper towels.
- 3
Season chicken with salt and pepper on both sides.
- 4
Cut sweet potato into 0.5-inch cubes.
- 5
Cut broccoli into bite-sized florets.
- 6
Heat 1.5 tablespoons olive oil in a 12-inch skillet over medium-high heat.
- 7
Add chicken to skillet and cook 6–7 minutes until golden on bottom.
- 8
Flip chicken and cook 6–7 minutes until internal temp reaches 165°F.
- 9
Transfer cooked chicken to a plate to rest.
- 10
In a medium pot, bring 1.5 cups water and 0.5 teaspoon salt to boil.
- 11
Add quinoa, stir once, then cover and reduce heat to low.
- 12
Meanwhile, toss sweet potato with 0.75 tablespoon olive oil and salt.
- 13
Spread on a sheet pan and roast at 425°F for 12 minutes.
- 14
Add broccoli to pan with sweet potato, toss, and roast 8 minutes more.
- 15
Whisk tahini, lemon juice, minced garlic, and 2 tablespoons water together.
- 16
Season dressing with salt and pepper to taste.
- 17
Divide cooked quinoa between two bowls.
- 18
Top each bowl with roasted vegetables and one chicken breast.
- 19
Slice chicken and drizzle tahini dressing over the entire bowl.
Tools you’ll need
- 12-inch skillet
- medium pot with lid
- sheet pan
- cutting board
- chef's knife
- whisk
- paper towels
- meat thermometer
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