Grilled Chicken with Sweet Potato & Broccoli Power Bowl

1.Preheat the oven to 200°C (390°F).

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

3.Roast the sweet potatoes in the preheated 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, and turmeric if using.

5.Heat a grill pan or outdoor grill over medium-high heat. Lightly brush with 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 juices run clear. Remove from heat and let rest for 5 minutes before slicing.

7.Meanwhile, steam the broccoli florets until bright green and tender-crisp, about 5-7 minutes. Avoid overcooking to retain nutrients and texture.

8.In a small bowl, whisk together the remaining olive oil and fresh 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 in a serving bowl.

10.Slice the rested grilled chicken and arrange on top of the vegetables.

11.Add sliced avocado on the side.

12.Drizzle the lemon-olive oil dressing evenly over the bowl.

13.Serve immediately with a glass of still water seasoned with a pinch of sea salt and half a squeezed lemon for hydration and muscle recovery support.