Quinoa Sweet Potato Bowl with Chicken

Prepare the quinoa according to the package instructions.

• ½ cup Quinoa

Preheat the oven to 350 °F.

Dice the onion, zucchini, and sweet potatoes cut the chicken into bite size pieces and add everything into a oven proof dish.

• 1 Onion, red (~ 3 oz)
• ½ Zucchini (~ 3.9 oz)
• 5.3 oz Sweet potatoes (w/o skin)
• 5.3 oz Chicken breast

Add the cinnamon, olive oil, cumin, salt and pepper into the bowl and bake for approx. 20-25 minutes until the chicken is cooked completely.

• ½ tsp Cinnamon, ground
• 2 tsp Olive oil
• ¼ tsp Cumin, ground
• Salt
• Black pepper

Add the beans into the baking dish 10 minutes before the end of baking time.

• ¾ cup Kidney beans, canned

Finely chop the parsley and mix with the yogurt. Season with lime juice, salt, pepper and honey.

• ½ cup Low fat greek yogurt
• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• ½ Lime, organic (~ 0.7 oz)
• Salt
• Black pepper
• ¾ tsp Honey

Serve the quinoa with the oven veggies, chicken and dip.

Enjoy your meal!