Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
