Grilled Chicken with Sweet Potato & Broccoli Power Bowl

1.Preheat the oven to 200°C (392°F).

2.Toss the cubed sweet potatoes with half the olive oil, a pinch of salt, and black pepper. Spread them evenly on a baking sheet lined with parchment paper.

3.Roast the sweet potatoes in the oven for 25-30 minutes, turning halfway through, until tender and lightly caramelized.

4.While the sweet potatoes roast, prepare the chicken breast by patting it dry and seasoning both sides with salt, pepper, grated ginger (if using), and turmeric (if using).

5.Heat a grill pan or outdoor grill over medium-high heat and brush with a little olive oil to prevent sticking.

6.Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 75°C (165°F) and the juices run clear. Remove from heat and let rest for 5 minutes.

7.Meanwhile, steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until bright green and tender but still crisp. Drain and set aside.

8.In a small bowl, whisk together the remaining olive oil and lemon juice with a pinch of sea salt to create a light dressing.

9.To assemble the power bowl, place the roasted sweet potatoes and steamed broccoli as the base. Slice the grilled chicken and arrange on top.

10.Add sliced avocado to the bowl and drizzle the lemon-olive oil dressing evenly over all components.

11.Serve immediately with a glass of 500-700ml still water infused with a pinch of sea salt and the juice of half a lemon for optimal hydration and muscle recovery.