Buddha bowl with chicken & sweet potato

recipe

• Step 1
  Preheat the oven to 200°C. Peel and cut the sweet potatoes into cubes.
• Step 2
  On a parchment-lined sheet tray, add the sweet potatoes. Drizzle with olive oil. Add salt, pepper and paprika. Mix then bake for 20 to 25 minutes at 200°C.
• Step 3
  Meanwhile, cut the chicken into cubes.
• Step 4
  Heat a drizzle of olive oil in a frying pan over medium heat. Add the chicken. Season with salt and pepper and brown for 4 to 5 minutes. Cover and continue cooking for 3 to 4 minutes over low heat.
• Step 5
  At the same time, prepare the skyr sauce. In a bowl, mix: skyr, grated garlic and lemon zest and juice. Add a drizzle of olive oil, salt and pepper. Set aside in a cool place.
• Step 6
  Make sure the chicken is cooked, then keep warm.
• Step 7
  Once golden brown and cooked through, remove the sweet potatoes from the oven.
• Step 8
  Reheat quinoa according to package instructions.
• Step 9
  Serve the quinoa in a bowl or deep plate with the skyr sauce, roasted sweet potatoes and grilled chicken. Sprinkle with crumbled feta and chopped parsley, if you have any. Re-season to taste, and it's ready!