Name: Chicken Grain Bowls with Sweet Potatoes and Feta Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup Quinoa; 2 cups Water; 1 package Frozen Sweet Potatoes; 1/2 teaspoon Smoked Paprika; 3/4 teaspoon Garlic Powder (divided); 1/2 teaspoon Kosher Salt; 2 tablespoons Olive Oil (divided); 1 Rotisserie Chicken; 1 can Cannellini White Kidney Beans; 1/2 cup Mayonnaise; 1 Lemon (for 2 tablespoons juice); 2 tablespoons Crumbled Feta Cheese; Scallion (to taste)

Introduction

This Chicken Grain Bowl with Sweet Potatoes is a wholesome and flavorful meal perfect for busy weeknights. Combining tender rotisserie chicken, nutty quinoa, and spiced sweet potatoes, it offers a balanced plate ready in under an hour. The creamy feta sauce adds a tangy finish that ties all the flavors together beautifully.

A light green bowl filled with four main layers starts with a base of fluffy, pale yellow quinoa covering the bottom. On one side, a browned chicken drumstick with roasted texture sits on top of the quinoa, with sliced grilled chicken pieces placed near it, all drizzled with a creamy white sauce and sprinkled with chopped green onions. Next to the chicken, there are soft, smooth white beans grouped together with some sauce and green onion on top. On the opposite side, bright orange roasted sweet potato cubes with some charred edges are also drizzled with the same white sauce and garnished with green onion pieces. The bowl rests on a white cloth napkin on top of a white marbled surface with a silver fork beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Rotisserie Chicken

1 cup Quinoa

2 cups Water

1 package Frozen Sweet Potatoes

1/2 teaspoon Smoked Paprika

3/4 teaspoon Garlic Powder

1/2 teaspoon Kosher Salt

2 tablespoons Olive Oil

1 can Cannellini White Kidney Beans

1/2 cup Mayonnaise

1 Lemon

2 tablespoons Crumbled Feta Cheese

Scallion, to taste

Instructions

Step 1: In a small saucepan, combine the quinoa and water. Bring to a rolling boil.

Step 2: Reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes until the quinoa is cooked and water is absorbed.

Step 3: While the quinoa cooks, heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the frozen sweet potatoes, garlic powder, smoked paprika, and kosher salt. Cover and cook for 7 to 8 minutes, stirring occasionally.

Step 4: To make the feta sauce, whisk together mayonnaise, garlic powder (use half from the total in ingredients), lemon juice (from the lemon), and crumbled feta cheese in a bowl until smooth.

Step 5: Remove the lid from the sweet potatoes and add the remaining tablespoon of olive oil. Stir well for 1 minute to coat the sweet potatoes, then remove from heat.

Step 6: Fluff the cooked quinoa with a fork once done.

Step 7: Divide the quinoa among four bowls. Top each with sweet potatoes, cannellini beans, and shredded rotisserie chicken. Drizzle with feta sauce and garnish with scallions as desired.

Tips & Variations

For added crunch, sprinkle toasted nuts like almonds or walnuts over the bowl before serving.

Use fresh sweet potatoes if preferred; roast cubes in the oven with spices at 425°F for 20-25 minutes.

Swap cannellini beans for chickpeas or black beans for a different texture and flavor.

If you like a bit of heat, add a pinch of cayenne pepper to the sweet potatoes while cooking.

Make the feta sauce ahead and store it refrigerated to save time on busy days.

FAQs

Can I use regular sweet potatoes instead of frozen?

Yes, fresh sweet potatoes work well. Cube and roast them in the oven with your preferred seasonings until tender, about 20-25 minutes at 425°F.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free, making it a safe choice for those with gluten sensitivities.

Dinner

Chicken Grain Bowls with Sweet Potatoes and Feta Sauce Recipe