Chicken Grain Bowls with Sweet Potatoes

In a small saucepan combine the Quinoa (1 cup) and Water (2 cups). Bring to a rolling boil.

Reduce the heat to a simmer and cover the pot with a lid. Cook for 15 minutes.

While the quinoa is cooking heat Olive Oil (1 Tbsp) in a nonstick skillet over medium heat. Add in the Frozen Sweet Potatoes (1 pckg), McCormick® Garlic Powder (1/2 tsp), Smoked Paprika (1/2 tsp), and Kosher Salt (1/2 tsp). Cook for 7-8 minutes covered with a lid. Stirring occasionally.

To make the feta sauce, in a bowl whisk together the Mayonnaise (1/2 cup), McCormick® Garlic Powder (1/4 tsp), 2 Tbsp of Lemon (1), and Crumbled Feta Cheese (2 Tbsp) until well combined.

Remove the lid from the sweet potatoes and add in the remaining Olive Oil (1 Tbsp). Stir it around for 1 minute until the sweet potatoes are well coated. Then remove the pan from the heat.

Once the quinoa is done cooking, remove the lid and fluff it up with a fork.

Divide the quinoa among four bowls or plates. Top each with an equal amount of sweet potato, Cannellini White Kidney Beans (1 can), and Rotisserie Chicken (1). Drizzle some of the feta sauce over the top and sprinkle with Scallions (to taste), if desired.