I love this Chicken and Quinoa Bowl because it gives me a complete meal in one dish with tender chicken, fluffy quinoa, fresh vegetables, and a satisfying crunch from toasted almonds. I make it when I want something wholesome, colorful, and easy enough for a busy day.
Why You’ll Love This Recipe
I love this recipe because it comes together in just 30 minutes, which makes it perfect for lunch or dinner when I need something quick. I also like how balanced it feels, with protein from the chicken, texture from the quinoa, and freshness from the kale and tomatoes. I can make it for my family or meal prep it for later, and it still tastes delicious. I also enjoy how the simple blend of spices adds warmth and flavor without making the dish heavy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups uncooked quinoa
1 pound chicken tenders
2 tablespoons olive oil, divided
½ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon coriander
¼ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
6 cups kale, chopped
1 pint cherry tomatoes
½ cup toasted slivered almonds
chopped parsley, for serving
Directions
I start by cooking the quinoa in a small saucepan with 2 ¼ cups of water. I bring it to a boil over medium-high heat, then lower the heat to a simmer and cook it covered for 15 minutes. After that, I remove it from the heat and let it rest for about 5 minutes without lifting the lid so it can fully absorb the liquid. Then I fluff it with a fork.
While the quinoa cooks, I stir together 1 tablespoon of olive oil with paprika, turmeric, coriander, onion powder, salt, and black pepper in a shallow bowl. I add the chicken tenders and coat them well in the seasoning mixture.
Next, I heat the remaining tablespoon of olive oil in a medium skillet over medium heat. I cook the chicken for about 3 to 4 minutes per side, until the juices run clear. Then I remove it from the skillet, let it cool slightly, and slice it into strips.
In the same skillet, I add the chopped kale and cook it over medium-high heat until it softens and gets slightly charred, about 3 to 5 minutes. I stir it frequently and cook it in batches if needed. Then I set it aside.
Using the same skillet again, I cook the cherry tomatoes over medium-high heat for 3 to 5 minutes, stirring often, until they soften and char slightly. Then I remove them from the heat.
To assemble the bowls, I divide the quinoa, sliced chicken, kale, tomatoes, and toasted almonds among four bowls. I finish everything with chopped parsley and serve it right away.
Servings and timing
I get 4 servings from this recipe, which makes it great for a family meal or for prepping a few lunches ahead of time. I usually need about 30 minutes total to make it from start to finish.
Variations
I sometimes swap the kale for spinach or arugula when I want a softer green. I also like using chicken breast if that is what I already have on hand. For extra flavor, I can add a drizzle of lemon juice or a spoonful of tahini on top before serving. When I want more texture, I toss in cucumber, red onion, or avocado. I can also make it vegetarian by replacing the chicken with roasted chickpeas or tofu.
storage/reheating
I store the leftovers in airtight containers in the refrigerator for up to 4 days. I like to keep the almonds separate when possible so they stay crunchy. When I reheat the bowl, I warm the quinoa, chicken, kale, and tomatoes in the microwave or in a skillet over low heat until heated through. I usually add the almonds and parsley after reheating so everything tastes fresh.
FAQs
Can I make this recipe ahead of time?
I can absolutely make this recipe ahead of time. I like preparing all the components in advance and storing them separately or in meal prep containers for easy lunches and dinners.
Can I use a different grain instead of quinoa?
I can replace quinoa with brown rice, farro, couscous, or even cauliflower rice depending on what I want. I find that each option gives the bowl a slightly different texture and feel.
How do I know when the chicken is fully cooked?
I cook the chicken until the juices run clear and the inside is no longer pink. I also check that it feels firm and cooked through before slicing it.
Can I use other vegetables in this bowl?
I can easily change the vegetables based on what I have. I like adding roasted zucchini, bell peppers, cucumbers, shredded carrots, or broccoli for variety.
Is this recipe good for meal prep?
I think this recipe is excellent for meal prep because all the ingredients hold up well in the fridge. I can portion everything into containers and have balanced meals ready for several days.
Conclusion
I keep coming back to this Chicken and Quinoa Bowl because it is simple, nourishing, and full of flavor. I like that it uses everyday ingredients while still feeling fresh and satisfying. Whether I make it for a quick dinner or prep it for the week, I always end up with a meal that feels wholesome and delicious.
A wholesome and balanced chicken and quinoa bowl with tender spiced chicken, fluffy quinoa, sautéed kale, blistered cherry tomatoes, and crunchy toasted almonds.
Ingredients
1 ½ cups uncooked quinoa
1 pound chicken tenders
2 tablespoons olive oil, divided
½ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon coriander
¼ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
6 cups kale, chopped
1 pint cherry tomatoes
½ cup toasted slivered almonds
Chopped parsley, for serving
Instructions
Cook quinoa with 2 ¼ cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, let rest 5 minutes, then fluff with a fork.
In a bowl, mix 1 tablespoon olive oil with paprika, turmeric, coriander, onion powder, salt, and black pepper. Coat chicken tenders in the mixture.
Heat remaining olive oil in a skillet over medium heat. Cook chicken for 3–4 minutes per side until fully cooked. Remove, cool slightly, and slice.
In the same skillet, cook kale over medium-high heat for 3–5 minutes until softened and slightly charred. Set aside.
Cook cherry tomatoes in the same skillet for 3–5 minutes until softened and blistered. Remove from heat.
Assemble bowls by dividing quinoa, chicken, kale, tomatoes, and almonds into servings.
Garnish with chopped parsley and serve immediately.
Notes
Swap kale with spinach or arugula for a softer texture.
Chicken breast can be used instead of tenders.
Add lemon juice or tahini for extra flavor.
Include cucumber, red onion, or avocado for added texture.
Store leftovers up to 4 days; keep almonds separate for crunch.
