Power Bowl with Spiced Chicken, Roasted Veggies & Herby Yogurt Sauce 💪🌿

 

Prep time: 25 minutes

Cook time: 30 minutes

Servings: 2

Calories per serving: ~590 kcal

📝 Ingredients

For the spiced chicken:

2 chicken breasts, cut into chunks 🍗

1 tbsp olive oil 🫒

1 tsp paprika

½ tsp cumin

½ tsp garlic powder

Salt & pepper to taste 🧂

For the roasted veggies:

1 cup cherry tomatoes 🍅

1 cup diced golden beet or squash 🟧

½ red onion, sliced 🧅

1 tbsp olive oil 🫒

Salt & pepper

For the herby yogurt sauce:

150g plain Greek yogurt 🥛

1 garlic clove, minced 🧄

1 tbsp finely chopped parsley 🌿

1 tbsp finely chopped spinach or dill

Salt & pepper

For the rest:

1 cup cooked quinoa 🍚

½ cucumber, thinly sliced 🥒

Fresh parsley, to garnish 🌿

👩‍🍳 Instructions

Roast the veggies: Preheat oven to 200°C (392°F). Toss

cherry tomatoes, beet/squash cubes, and red onion

slices with olive oil, salt, and pepper. Roast for 20–25

minutes until tender and slightly charred.

Cook the quinoa: Rinse quinoa and cook according to

package instructions (usually 15 minutes simmering in

water). Fluff with a fork and set aside.

Prepare the yogurt sauce: In a small bowl, mix yogurt,

garlic, parsley, and chopped greens. Season to taste and

chill.

Cook the chicken: Toss chicken pieces with olive oil,

paprika, cumin, garlic powder, salt, and pepper. Pan-fry

over medium heat for 7–8 minutes, stirring occasionally

until golden and cooked through.

Assemble the bowl: Add cooked quinoa, roasted veggies,

sliced cucumber, and chicken to each bowl. Spoon over

the yogurt sauce and sprinkle with fresh parsley.

💡 Optional Add-ins:

Add avocado or hummus for extra creaminess.

Swap quinoa for couscous or bulgur.