Go Back
A vibrant Chicken Glow Bowl with roasted sweet potatoes, broccoli, and chickpeas over quinoa topped with tahini dressing.

Roasted Veggie and Chicken Glow Bowl

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 2 large chicken breasts, cut into 1-inch cubes
  • 2 cups sweet potato, peeled and cubed
  • 1 head broccoli , cut into bite-sized florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon ground black pepper
  • 1 cup dry quinoa
  • 2 cups chicken broth or water
  • 0.25 cup tahin i
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons warm water

Method
 

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Place the cubed chicken, sweet potatoes, broccoli, and chickpeas on the prepared baking sheet.
  3. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper, tossing to coat evenly.
  4. Spread the ingredients in a single layer and roast for 20 to 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  5. While the tray roasts, combine quinoa and broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  6. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and warm water until smooth to create the dressing.
  7. Divide the cooked quinoa among four bowls, top with the roasted chicken and vegetable mixture, and drizzle with the lemon-tahini dressing before serving.