High Protein Chicken Power Bowl (Factor Style)

Ingredients

Instructions

1. 1Heat the ovenSet your oven to 425 degrees Fahrenheit and line a large sheet pan with parchment. A hot oven is what gives you caramelized edges on the vegetables instead of steaming them soft, so let it come fully up to temperature.
2. 2Roast the vegetablesToss the sweet potato cubes, broccoli florets, and sliced bell pepper with 2 tablespoons of olive oil, a good pinch of salt, and some pepper. Spread them in a single layer on the sheet pan and roast for 22 to 25 minutes, flipping once halfway, until tender and browned at the edges.
3. 3Season the chickenWhile the vegetables roast, pat the chicken dry and rub it with the remaining 1 tablespoon of oil, the smoked paprika, garlic powder, salt, and pepper. If your breasts are thick, press them to an even thickness so they cook through evenly without drying out.
4. 4Grill the chickenHeat a grill pan or skillet over medium high and cook the chicken for 6 to 7 minutes per side until it reaches an internal temperature of 165 degrees Fahrenheit. Move it to a board and let it rest for 5 minutes before slicing so the juices stay put.
5. 5Slice and assembleSlice the rested chicken into strips. Divide the quinoa and a handful of raw baby spinach among four bowls, then top with the roasted vegetables and sliced chicken. The warm vegetables will wilt the spinach just enough.
6. 6Finish and serveSqueeze a lemon wedge over each bowl for brightness and add a final pinch of salt if it needs it. These keep well in the fridge for up to four days, so pack the extras for easy lunches.