Chili-Lime Chicken & Quinoa Power Bowls

Ingredients

Chicken and glaze

• 600 g boneless skinless chicken breasts, cut into 4 even cutlets
• 1 tbsp (14 g) olive oil
• 2 tbsp (42 g) honey
• 2 tbsp (30 g) lime juice
• 2 garlic cloves (6 g), minced
• 1 tsp (2 g) smoked paprika
• ½ tsp (1 g) chili flakes
• ½ tsp fine salt

Bowl base

• ¾ cup (128 g) dry quinoa, rinsed
• 1½ cups (360 mL) water
• 400 g sweet potato, scrubbed and cut into ¾-inch wedges
• 300 g broccolini, woody ends trimmed
• 1 tbsp (14 g) olive oil
• ¼ tsp fine salt
• 1 cup (155 g) frozen shelled edamame

Quick pickle and finish

• 1½ cups (100 g) thinly sliced red cabbage
• 2 tbsp (30 g) rice vinegar
• ¼ tsp fine salt
• ¾ cup (170 g) plain nonfat Greek yogurt
• 1 tbsp (15 g) lemon juice
• 1 tbsp (15 mL) water, for sauce
• 2 tsp (6 g) sesame seeds
• 2 tbsp (8 g) chopped cilantro

Estimated nutrition per serving

600 calories · 52 g protein · 63 g carbs · 16 g fat

Approximate values calculated from generic ingredient weights and divided by the stated servings. Includes every listed topping, sauce, and cooking oil; brands, drained weights, and substitutions change the results. 4 complete bowls.

Equipment

Two sheet pans, saucepan with lid, skillet, instant-read thermometer

Allergens and ingredient notes: Milk, soy, sesame. Use plain nonfat Greek yogurt and shelled edamame for the stated estimates.

Step by step

1. Heat the oven to 425°F (220°C). Toss sweet potato with half the bowl-base oil and half its salt on one pan. Roast 25–30 minutes, turning halfway, until tender. Toss broccolini with the remaining bowl-base oil and salt on a second pan; roast for the final 12–15 minutes, until crisp-tender.
2. Bring quinoa and its 1½ cups water to a boil in a saucepan. Cover, reduce to low, and simmer 15 minutes. Remove from heat, leave covered 5 minutes, then fluff. Cook edamame separately in boiling water according to its package, drain, and keep warm.
3. Toss cabbage with rice vinegar and its ¼ tsp salt. Set aside 15 minutes. Stir yogurt with lemon juice and the sauce water; refrigerate while cooking.
4. Pat chicken dry. Season with paprika, chili flakes, and the chicken salt. Heat its 1 tbsp oil in a large skillet over medium-high. Cook cutlets 5–7 minutes per side, adjusting heat as needed, until the thickest part reaches 165°F (74°C). Transfer to a clean plate.
5. Reduce skillet heat to low. Add garlic for 20 seconds, then honey and lime juice. Stir for 30–60 seconds until lightly syrupy, adding 1 tbsp water if needed. Return chicken to coat, then rest 3 minutes and slice.
6. Divide quinoa, edamame, sweet potato, broccolini, and chicken among 4 bowls. Drain the cabbage and add it. Divide yogurt sauce, pan glaze, sesame, and cilantro evenly over the bowls. Each serving includes one quarter of every component.

The Devotti twist: A sweet-hot glaze, tangy pickle, and cool yogurt create three contrasting finishes around the chicken.

Make ahead and storage

Refrigerate within 2 hours in separate covered containers for up to 3 days. Keep yogurt and cabbage cold. Reheat chicken, quinoa, and vegetables to 165°F (74°C); add cold toppings afterward.