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Hey there, friends!
Looking for a meal that’s both healthy and satisfying? I’ve got you covered!
Today, I’m excited to share my chicken quinoa bowl recipe.
It’s packed with flavor and tons of nutrients. Plus, it’s super easy to whip up!
Perfect for lunch or dinner, you’re going to want this in your weekly rotation.
Let’s dive in!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 1/2 cups uncooked quinoa
- 1 pound boneless chicken breast or tenders
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chopped kale
- 1 pint cherry tomatoes
- 1/2 cup toasted silvered almonds
- Chopped parsley or cilantro for serving
Step 1: Cook the Quinoa
In a small saucepan, combine 1 ½ cups of uncooked quinoa with 2 ¼ cups of water.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 15 minutes without stirring.
After the cooking time, remove the pot from heat and let it sit covered for 5 minutes to absorb any remaining liquid.
Finally, uncover the pot and fluff the quinoa with a fork.
Step 2: Season and Cook the Chicken
In a shallow bowl, mix together 1 tablespoon of olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, ½ teaspoon of paprika, ¼ teaspoon of onion powder, ¼ teaspoon of turmeric, and ¼ teaspoon of coriander.
Add 1 pound of boneless chicken breast or tenders to the bowl and coat the chicken evenly with the spice mixture.
Let the seasoned chicken sit at room temperature for a few minutes.
In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the seasoned chicken to the skillet and cook for about 3-4 minutes on one side without moving it, until golden brown.
Flip the chicken and cook for another 3-4 minutes until the juices run clear or the internal temperature reaches 160°F (71°C).
Remove the chicken from the skillet and let it rest.
Once cooled, slice the chicken into strips.
Step 3: Sauté the Kale
Using the same skillet, add 6 cups of chopped kale.
Cook over medium-high heat for about 3-5 minutes, stirring frequently, until the kale is softened and slightly charred.
Set the cooked kale aside.
Step 4: Blister the Cherry Tomatoes
In the same skillet, add 1 pint of cherry tomatoes.
Cook over medium-high heat for about 3-5 minutes, stirring frequently, until the tomatoes are softened and blistered.
Set the tomatoes aside.
Step 5: Assemble the Bowls
To assemble the bowls, divide the cooked quinoa, sliced chicken, sautéed kale, blistered tomatoes, and ½ cup of toasted silvered almonds among four bowls.
Garnish each bowl with chopped parsley and serve immediately.
