Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • 2 large sweet potatoes (about 2 lbs/900g total), peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup (190g) uncooked quinoa (or rice)
  • 2 cups (475ml) chicken broth (or water)
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 cup (150g) frozen corn, thawed
  • 1 avocado, pitted and diced
  • 1/2 cup (120ml) salsa (your favorite kind!)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice (from about 1 lime)
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1/4 teaspoon cumin
  • Salt and black pepper to taste

Instructions:

  1. Combine chicken, olive oil, and spices in a large bowl. Toss to coat. Refrigerate for at least 20 minutes (or up to overnight).
  2. Toss sweet potatoes with olive oil, spices, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
  3. Combine quinoa and chicken broth (or water) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
  4. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until cooked through and lightly browned. Ensure internal temperature reaches 165°F (74°C).
  5. Whisk together lime juice, olive oil, honey, cumin, salt, and pepper in a small bowl.
  6. Divide quinoa (or rice) among four bowls. Top with sweet potatoes, chicken, black beans, corn, avocado, and salsa. Drizzle with lime dressing and garnish with cilantro.
  7. Serve immediately and enjoy!