Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup quinoa or brown rice, cooked according to package instructions
- 1 cup steamed broccoli florets
- 1 cup roasted sweet potatoes, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley or cilantro, chopped, for garnish
- Juice of half a lemon
- For the sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon tahini
- 1 clove garlic, minced
- Salt and pepper, to taste
- Water to thin, if needed
Substitution suggestions: If you don’t have quinoa or brown rice, couscous or bulgur wheat works beautifully. For a dairy-free option, omit the feta and swap Greek yogurt for a coconut-based yogurt in the sauce. I remember once when Ouma whipped up this dish for a friend who was vegan—just swapping these ingredients keeps the soul of the dish intact.
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. I recall Mama Lou’s patience during roasting—it was her secret for bringing out that natural sweetness.
- While the sweet potatoes roast, prepare your grain. If using quinoa or brown rice, cook according to package instructions. Fluff with a fork and keep warm.
- In a small bowl, mix the smoked paprika, garlic powder, oregano, salt, and pepper. Rub this seasoning mix all over the chicken breasts, coating them evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and golden brown on the outside. The internal temperature should reach 165°F (74°C). I remember Ouma’s advice here—don’t rush the sear; it locks in the juices and flavor.
- Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This step is crucial for juicy chicken—Mama Lou always emphasized resting meat before slicing.
- Steam the broccoli florets until bright green and tender, about 4-5 minutes. Avoid overcooking to preserve their vibrant color and nutrients.
- Prepare the sauce by whisking together Greek yogurt, tahini, minced garlic, lemon juice, salt, and pepper. Add a little water if the sauce is too thick. This creamy sauce adds a tangy contrast that balances the bowl beautifully.
- Slice the rested chicken breasts into thin strips.
- To assemble, divide the cooked quinoa or rice into bowls. Arrange the roasted sweet potatoes, steamed broccoli, cherry tomatoes, and sliced chicken on top. Drizzle with the tahini yogurt sauce, sprinkle with crumbled feta (if using), and finish with fresh parsley or cilantro.
- Serve immediately, savoring each bite that carries a touch of home and heart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
