Healthy Chicken Salad With Quinoa And Roasted Veggies Recipe

Name: Healthy Chicken Salad With Quinoa And Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Medium Sweet Potato, Peeled And Diced; 1 Large Red Onion, Cut Into Bite-sized Pieces; 2 Tablespoons Olive Oil, Divided; 1 Tablespoon Smoked Paprika; 1/2 Tablespoons Dried Oregano; 1/2 Tablespoons Garlic Powder, Divided; 1 pound Boneless Skinless Chicken Breast; Sea Salt And Fresh Ground Black Pepper; 1 cup Quinoa, Rinsed In Cold Water; 1-1/2 cup Salted Water; 2 ounces, weight Baby Spinach; 1 Avocado, Thinly Sliced; 1 Lemon, Juiced; 3 Tablespoons Chopped Roasted Peanuts, To Garnish; FOR THE PEANUT BUTTER SAUCE:; 2 Tablespoons Soy Sauce; 1 Lemon, Juiced; 2 Tablespoons Drippy Peanut Butter; 1 Tablespoon Honey; 1 teaspoon Garlic Powder; 2 Tablespoons Water (optional)

Servings: persons

1 Medium Sweet Potato, Peeled And Diced
1 Large Red Onion, Cut Into Bite-sized Pieces
2 Tablespoons Olive Oil, Divided
1 Tablespoon Smoked Paprika
1/2 Tablespoons Dried Oregano
1/2 Tablespoons Garlic Powder, Divided
1 pound Boneless Skinless Chicken Breast
Sea Salt And Fresh Ground Black Pepper
1 cup Quinoa, Rinsed In Cold Water
1-1/2 cup Salted Water
2 ounces, weight Baby Spinach
1 Avocado, Thinly Sliced
1 Lemon, Juiced
3 Tablespoons Chopped Roasted Peanuts, To Garnish
FOR THE PEANUT BUTTER SAUCE:
2 Tablespoons Soy Sauce
1 Lemon, Juiced
2 Tablespoons Drippy Peanut Butter
1 Tablespoon Honey
1 teaspoon Garlic Powder
2 Tablespoons Water (optional)

1
Preheat oven to 180u00b0C (375u00b0F). Spread sweet potatoes and red onions on a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with paprika, oregano, half the garlic powder, salt and pepper and toss to coat.
2
Free up some space in the middle of the tray and add the chicken breast. Rub it with salt, pepper, the remaining garlic powder and remaining olive oil.
3
Bake in the preheated oven for 20-25 minutes, until chicken is cooked through and no longer pink on the inside and until sweet potato is tender.
4
Add quinoa and salted water to a saucepan and bring it to the boil. Turn heat down to low, cover and simmer until all liquid is absorbed, about 12-15 minutes. Once cooked, let it cool, then use a fork to fluff and separate the grains.
5
Meanwhile, make the peanut butter sauce. Whisk soy sauce, lemon juice, peanut butter, honey and garlic powder until evenly combined and smooth. If needed, add water 1 tablespoon at a time, to thin the consistency.
6
Divide quinoa between bowls. Top with roasted veggies, sliced chicken, baby spinach, and avocado. Squeeze half a lemon over each bowl, sprinkle with chopped peanuts and drizzle the peanut butter dressing on top.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 Medium Sweet Potato, Peeled And Diced, 1 Large Red Onion, Cut Into Bite-sized Pieces, 2 Tablespoons Olive Oil, Divided, 1 Tablespoon Smoked Paprika, and more.

Yes, Healthy Chicken Salad With Quinoa And Roasted Veggies falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Healthy Chicken Salad With Quinoa And Roasted Veggies

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