Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 tbsp extra virgin olive oil, divided
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 400g sweet potatoes, peeled and diced into 1/2-inch cubes
  • 300g broccoli florets
  • 1 large red bell pepper, sliced into 1-inch pieces
  • 1/2 medium red onion, cut into wedges
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 2 cups cooked quinoa
  • 1 medium lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken cubes completely dry with paper towels to ensure proper browning and avoid steaming.
  3. In a small bowl, toss the chicken with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  4. In a large bowl, combine 400g sweet potatoes, 300g broccoli, the sliced red pepper, and red onion wedges.
  5. Drizzle with the remaining 2 tbsp olive oil and toss with 1 tsp oregano and 1/2 tsp onion powder until every piece glints under the light.
  6. Spread the vegetables across a large sheet pan. Move them to the edges to create a hole in the center for the chicken. Note: Keeping the chicken in the middle helps it cook evenly without drying out.
  7. Place the seasoned chicken in the center of the pan. Roast for 20 to 25 minutes until the chicken is opaque and the sweet potatoes are fork tender.
  8. Remove from the oven and immediately squeeze half a lemon over the tray while it's still sizzling.
  9. Portion the base. Divide 2 cups of cooked quinoa into four airtight containers.
  10. Layer the roast. Spoon the roasted chicken and vegetable mixture over the quinoa, ensuring each bowl gets a fair share of those caramelized onions.
  11. Garnish. Sprinkle with fresh parsley and place a small lemon wedge in each container. Note: Don't squeeze the lemon until you're ready to eat!