Chicken, Sweet Potato and Quinoa Bowls with Tomatillo Drizzle

Healthy and delicious, this Chicken, Sweet Potato and Quinoa Bowl with Roasted Tomatillo Drizzle is perfect for lunch and dinner and packed with nutrients!

After two weeks of indulgent eating on vacation, it’s time to get back to reality and making more healthy choices. It’s so darn easy to eat all the things, while enjoying yourself on a tropical island. All those fun cocktails really start to add up.

One of the things I do weekly is meal prep, which always includes grilling a boatload of chicken. I use the chicken in salads, pastas and sandwiches or just eat it plain. It’s great to have around and my family is able to easily put together a meal for themselves if need be.

I also prep veggies, hard-boiled eggs, sweet potatoes and slice up fruit. If you don’t meal prep, I highly suggest giving it a try. These Chicken, Sweet Potato and Quinoa Bowls with Tomatillo Drizzle are a breeze to throw together when you already have this stuff on hand.

These are tomatillos. They look like small, green tomatoes with a papery husk, which peels off easily. Tomatillos are a staple in Mexican cooking.

To make the tomatillo drizzle, I roughly chop the tomatillos, throw in some garlic cloves and toss with olive oil before roasting in the oven. I puree with spinach after roasting and have a great sauce to use all week in other dishes (even pasta).

It almost looks like pesto after pureeing with spinach. It keeps in the fridge for a week.

You can easily serve grilled chicken and sweet potatoes for dinner the night before (make extras) and then cook the quinoa and make the drizzle the next day for a whole new meal. It’s that easy.

How gorgeous is this?

Here I added Sriracha Mayo. Yes, it’s more of an indulgence, but it’s so perfect with this dish.