Measurements

• 1 lb Chicken Breast
• 1 cup Quinoa
• 2 cups Kale
• 2 medium Sweet Potatoes
• 1 can Chickpeas
• 1 Red Onion
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 cloves Garlic
• 1 tsp Paprika
• 1/4 cup Feta Cheese (crumbled)
• 1/4 cup Pumpkin Seeds

Preparation Method

• Preheat the oven to 400°F (200°C).
• Toss the diced sweet potatoes and chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika.
• Spread them on a baking sheet and roast for 25-30 minutes until tender.
• Cook the quinoa according to package instructions.
• Season the chicken breast with salt, pepper, and minced garlic.
• Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes on each side until fully cooked.
• Let it rest before slicing.
• In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, chopped kale, and sliced red onion.
• Drizzle with lemon juice and toss to combine.
• Top the grain bowl with sliced chicken, crumbled feta cheese, and pumpkin seeds.
• Serve warm or at room temperature.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.