Healthy Chicken Salad with Quinoa And Roasted Veggies

Preheat oven to 180ºC (375ºF). Spread sweet potatoes and red onions on a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with paprika, oregano, half the garlic powder, salt and pepper and toss to coat.

Free up some space in the middle of the tray and add the chicken breast. Rub it with salt, pepper, the remaining garlic powder and remaining olive oil.

Bake in the preheated oven for 20–25 minutes, until chicken is cooked through and no longer pink on the inside and until sweet potato is tender.

Add quinoa and salted water to a saucepan and bring it to the boil. Turn heat down to low, cover and simmer until all liquid is absorbed, about 12–15 minutes. Once cooked, let it cool, then use a fork to fluff and separate the grains.

Meanwhile, make the peanut butter sauce. Whisk soy sauce, lemon juice, peanut butter, honey and garlic powder until evenly combined and smooth. If needed, add water 1 tablespoon at a time, to thin the consistency.

Divide quinoa between bowls. Top with roasted veggies, sliced chicken, baby spinach, and avocado. Squeeze half a lemon over each bowl, sprinkle with chopped peanuts and drizzle the peanut butter dressing on top.