Chicken & Sweet Potato Recovery Bowl

Ingredients

• 2 chicken breasts (about 300 g)
• 2 medium sweet potatoes, cubed
• 1 head of broccoli, cut into florets
• 2 cups baby spinach
• 1 avocado, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 teaspoon sesame seeds

Instructions

1. Preheat the oven to 200 °C (400 °F).
2. Toss the sweet potato cubes with 1 tablespoon olive oil, salt and pepper, and roast for 25 minutes until golden.
3. Season the chicken with paprika, salt and pepper; grill or pan-cook for 6–7 minutes per side until fully cooked. Slice.
4. Steam the broccoli for 4 minutes until tender-crisp.
5. Whisk tahini, lemon juice and water into a smooth sauce.
6. Build the bowl: spinach base, sweet potato, broccoli, sliced chicken and avocado.
7. Drizzle with tahini sauce and sprinkle with sesame seeds.

Tip

Eat within 60 minutes after training to maximise glycogen replenishment.