Chicken and Quinoa Bowl
User Reviews
5.0
921 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
447 kcal
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Course
Main Course
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Cuisine
American
Chicken and Quinoa Bowl
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Chicken and Quinoa Bowl is an easy weeknight dinner that you can throw together with leftover quinoa, chicken, any vegetables and nuts - hearty and healthy!
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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 silvered almonds
- parsley chopped, for serving
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Instructions
- Place quinoa in a small saucepan and add 2 ¼ cup water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.
- In a shallow bowl, stir together 1 tablespoon olive oil along with the paprika, turmeric, coriander, onion powder, salt and pepper. Add chicken to the bowl and coat in the seasoning mixture.
- In a medium skillet over medium heat, heat the remaining 1 tablespoon olive oil. Transfer the chicken to the skillet and cook until the juices run clear, about 3-4 minutes per side. Remove from heat and allow it to cool, then slice each breast into strips.
- In the same skillet used to cook the chicken, add the kale and cook on medium-high heat until softened and charred, about 3-5 minutes, stirring frequently. You may have to cook in batches. Set aside.
- In the same skillet, add the cherry tomatoes and cook on medium-high heat until softened and charred, about 3-5 minutes, stirring frequently. Set aside.
- Assemble the chicken and quinoa bowls by dividing the quinoa, chicken, kale, tomatoes and almonds between four bowls. Garnish with chopped parsley and serve immediately.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Nutrition Information
Show Details
Calories
447kcal
(22%)
Carbohydrates
58g
(19%)
Protein
17g
(34%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Sodium
346mg
(14%)
Potassium
1205mg
(34%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
10742IU
(215%)
Vitamin C
148mg
(164%)
Calcium
229mg
(23%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Sodium | 346mg | 14% |
| Potassium | 1205mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 10742IU | 215% |
| Vitamin C | 148mg | 164% |
| Calcium | 229mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
921 reviews
Excellent
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