Healthy Chicken Salad With Quinoa And Roasted Veggies

1. 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. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.