Ingredients:

  • 4 Boneless, skinless chicken breasts (approx. 6 oz each)
  • 1 large Sweet Potato, peeled and cubed (1-inch/2.5 cm)
  • 1 large Red Bell Pepper, cored and roughly chopped
  • 1/2 large Red Onion, cut into wedges
  • 2 tablespoons Extra Virgin Olive Oil (for roasting)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Salt (Kosher or Sea)
  • 1/2 teaspoon Black Pepper (freshly ground)
  • 1 cup Dry Quinoa, rinsed well
  • 2 cups Water or Vegetable Stock
  • 1/4 teaspoon Salt (for quinoa)
  • 3 tablespoons Extra Virgin Olive Oil (for dressing)
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Honey or Maple Syrup (optional)
  • 4 cups Fresh Spinach or Rocket (Arugula)
  • 1 cup Cherry Tomatoes, halved
  • 1/2 large Cucumber, diced
  • 1/4 cup Crumbled Feta Cheese (optional)
  • 2 tablespoons Fresh Parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large sheet pan with baking parchment. Slice the chicken breasts lengthwise into thinner fillets or chunks. Toss the chicken with 1 tbsp olive oil, 1/2 tsp oregano, garlic powder, and half of the salt and pepper.
  2. Toss the cubed sweet potato, bell pepper, and red onion wedges with the remaining 1 tbsp olive oil, 1/2 tsp oregano, and remaining salt/pepper. Spread the vegetables on one side of the sheet pan and the chicken pieces on the other side, ensuring a single layer.
  3. Cook the Quinoa: Rinse the quinoa thoroughly under cold running water. Combine the rinsed quinoa, 2 cups liquid (water or stock), and 1/4 tsp salt in a saucepan. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
  4. Roast the sheet pan for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender. Remove from oven and let the chicken rest for 5 minutes before slicing.
  5. Prepare the Vinaigrette: Combine the 3 tbsp olive oil, fresh lemon juice, Dijon mustard, and optional honey/maple syrup in a small jar. Whisk or shake vigorously until emulsified and seasoned with salt.
  6. Assemble the Bowls: Divide the fresh spinach/rocket and fluffed quinoa between four serving bowls. Top with the roasted sweet potato mixture and sliced lemon-oregano chicken. Scatter the halved cherry tomatoes and diced cucumber over the top. Drizzle generously with the lemon vinaigrette. Garnish with crumbled feta (if using) and fresh chopped parsley.