Tasty healthy meal in under 1 hour.
Ingredients
- chicken broth: 3 cups
- ½ cups quinoa: 1 piece
- sweet potato: 1 piece (diced)
- red onion: 1 piece (diced)
- olive oil: 0.25 cup (divided)
- kosher salt: (to taste)
- black pepper: (to taste, freshly ground)
- garlic: 3 clove (minced, divided)
- fresh ginger root: 1 Tbsp (minced)
- skinless, boneless chicken breast halves: 1 pound
- lime juice: 0.25 cup
- smooth peanut butter: 2 Tbsp
- soy sauce: 1 Tbsp
- honey: 1 Tbsp
- sesame oil: 1 Tbsp
- baby spinach: 2 cups
- avocado - peeled, pitted, and: 1 piece (sliced)
- fresh cilantro: 1 Tbsp (chopped)
- sesame seeds: 1 tsp (toasted)
Metric Conversion
Stages of cooking
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Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
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Preheat oven to 425 degrees F (220 degrees C).
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Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
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Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
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Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
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Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
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Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.
