Zesty Lemon‑Pecan Chicken Power Bowl

Looking for a protein‑rich meal that’s both satisfying and speedy? Our Lemon‑Pecan Chicken Power Bowl blends bright citrus, crunchy pecans, and tender chicken for a dish that’s as delicious as it is nutritious. Ready in just 35 minutes, it’s a perfect weeknight dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 lb boneless, skinless chicken thighs, cut into bite‑sized pieces
• - 1 ½ cups cooked quinoa (or instant pre‑cooked)
• - 1 medium sweet potato, cubed (about 1 ½ cups)
• - 2 cups fresh baby spinach
• - ¼ cup toasted pecans, lightly crushed
• - 1 tbsp olive oil
• - Zest of 1 lemon
• - 2 tbsp fresh lemon juice
• - 1 tbsp maple syrup
• - 1 tbsp low‑sodium soy sauce
• - 1 tsp smoked paprika
• - 1 tsp garlic powder
• - 1 tsp onion powder
• - Salt and pepper, to taste
• - 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss sweet‑potato cubes with 1 tsp olive oil, smoked paprika, garlic‑and‑onion powder, salt, and pepper. Spread on a baking sheet in a single layer.
2. 2. Bake sweet potatoes 20 minutes, flipping once, until crisp on edges and tender inside.
3. 3. While potatoes roast, heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add chicken pieces and cook for 6–7 minutes, tossing occasionally, until golden brown and cooked through. Remove from heat.
4. 4. Stir in fresh lemon zest, lemon juice, maple syrup, soy sauce, and a pinch of salt and pepper into the skillet. Toss chicken until coat is smooth and slightly glossy.
5. 5. Add cooked quinoa and baby spinach to the skillet. Stir until spinach wilts and everything is heated through.
6. 6. Transfer the quinoa‑spinach‑chicken mixture into a large bowl. Top with roasted sweet potatoes, crushed pecans, and chopped parsley.
7. 7. Drizzle any remaining sauce from the skillet over the bowl for extra flavor.
8. 8. Serve immediately while warm. If desired, squeeze an extra lemon wedge for brightness.

Chef's Note

For an extra kick, sprinkle a pinch of cayenne pepper when tossing the chicken. If you’re watching carbs, swap quinoa for cauliflower rice – the flavor still comes through beautifully.

Make-Ahead Tips

Store the roasted sweet potatoes and quinoa‑spinach‑chicken mixture separately in airtight containers. Reheat each component in the microwave for 1–2 minutes before assembling the bowl. The pecans stay crunchy when added just before serving.

Substitutions

Use chicken breast instead of thighs for leaner protein. Substitute almond slivers or walnuts for pecans. Replace quinoa with brown rice or barley for a different texture.