Zesty Grilled Chicken Salad with Roasted Sweet Potato and Quinoa

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 medium sweet potato, cubed
• 1 cup quinoa, uncooked
• 6 cups baby spinach
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 lemon, juiced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed sweet potato with 1 tbsp olive oil and season with salt and pepper. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.

2. 2

   Meanwhile, cook the quinoa according to package instructions. Fluff with a fork and set aside.