One-Pan Chicken & Quinoa Power Bowl

Ingredients

• 200 g Chicken breast
• 0.5 Whole avocado
• 80 g Tomatoes (cherry or diced)
• 150 g Sweet potato
• 100 g Broccoli floret
• 1 Whole egg
• 2 tbsp Olive Oil
• 1 Salt
• 1 black pepper
• 60 g Bell pepper
• 40 g Onion
• 2 Clove garlic clove
• 1 Lemon juice (optional)
• 1 Paprika or chili flakes (optional)
• 80 g Quinoa (dry)

Method

1. 0

   Preheat the oven to 200°C (390°F). Rinse the quinoa under cold water, then cook according to package instructions (usually 1 part quinoa to 2 parts water, simmer 12–15 minutes).

2. 1

   While the quinoa cooks, peel and cube the sweet potato. Chop the broccoli, onion, bell pepper, and tomatoes. Mince the garlic.

3. 2

   Add sweet potato, broccoli, onion, bell pepper, and tomatoes to a baking tray. Drizzle with 1 tbsp olive oil, season with salt, pepper, and paprika/chili if using. Toss to coat.

4. 3

   Slice the chicken breast into strips or bite-sized pieces. Place on the same tray (or a separate one), drizzle with 1 tbsp olive oil, and season with salt, pepper, and garlic.

5. 4

   Roast everything for about 18–22 minutes, flipping once halfway, until the chicken is cooked through and the veggies are tender and slightly golden.

6. 5

   In the last 5 minutes of roasting, soft-boil or poach the egg (about 5–6 minutes for a jammy yolk).

7. 6

   Assemble the bowl: add a base of quinoa, top with roasted chicken and veggies, sliced avocado, and the egg. Squeeze over a little lemon juice if you like, and adjust seasoning to taste.

8. 7

   Let it cool slightly if eating at night — this can be a great post-workout or early dinner bowl that’s filling but not heavy.

Nutrition Facts