This Rainbow Power Plate is a colorful and nutrient-packed meal that brings together juicy grilled chicken breast, creamy avocado, and an array of roasted and sauteed vegetables. Perfect for a wholesome lunch or dinner, it offers a great balance of lean protein, healthy fats, and fiber-rich veggies.
Ingredients
1 boneless, skinless chicken breast (about 6 oz)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon Italian seasoning
Salt and black pepper to taste
1 tablespoon olive oil (for cooking chicken)
1 cup cherry tomatoes
1 cup diced butternut squash or sweet potatoes
1 tablespoon olive oil (for roasting veggies)
1 cup fresh baby spinach
1/2 tablespoon olive oil (for sauteing spinach)
1/2 avocado, sliced
Optional: squeeze of lemon juice, red pepper flakes for garnish
Continue the instructions on the next page.
How to make Rainbow Power Plate with Chicken, Avocado & Roasted Veggies
Step 1: Preheat your oven to 400°F (200°C). Toss the diced butternut squash or sweet potatoes with olive oil, salt, pepper, and a pinch of paprika. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
Step 2: At the same time, place the cherry tomatoes on another baking sheet. Drizzle with a little olive oil and roast in the oven for 15-20 minutes until blistered and slightly caramelized.
Step 3: Season the chicken breast with garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes per side, or until fully cooked and juices run clear. Let it rest before slicing.
Step 4: In the same skillet, add 1/2 tablespoon olive oil and quickly saute the spinach for 1-2 minutes until just wilted.
Step 5: Slice the avocado and sprinkle with a pinch of salt and pepper (optional squeeze of lemon juice).
Step 6: Assemble the bowl by placing the sliced chicken in the center and surrounding it with roasted squash, cherry tomatoes, sauteed spinach, and avocado slices. Serve warm.
Recipe Variations and Possible Substitutions
- Swap the chicken for grilled tofu or tempeh for a vegetarian version.
- Use kale or Swiss chard instead of spinach.
- Substitute roasted carrots or parsnips for the squash.
- Add a grain like quinoa, brown rice, or farro for extra satiety.
- Include a drizzle of tahini or balsamic glaze for added flavor.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the avocado separate to avoid browning. Reheat the chicken and veggies in a microwave or on the stovetop until warmed through. Add fresh avocado and spinach just before serving for best texture and taste.