Chicken and Quinoa Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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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
Description
This bowl starts by cooking quinoa in water until light and fluffy, then allowing it to steam to perfect texture. Chicken tenderloins are coated with a dry spice mix including paprika, turmeric, coriander, onion powder, salt, and pepper, infusing warm and earthy flavors into the meat. The chicken is pan-seared until thoroughly cooked and juicy, then sliced for serving.
In the same pan, chopped kale is cooked until tender and slightly charred, imparting a mildly smoky flavor and soft texture. Cherry tomatoes add sweetness and freshness, while toasted slivered almonds contribute crunch and nutty depth. Parsley garnish adds a fresh herbal note to complete the bowl.
This combination balances protein, grains, and vegetables with contrasting textures, creating a satisfying and flavorful meal. It works well as a standalone lunch or dinner option.
Ingredients
- 1 ½ cups quinoa uncooked
- 1 pound chicken tenderloin
- 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 tomato
- ½ cup almond toasted, slivered
- parsley chopped, for serving
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.
Notes
- Leftovers can be stored in an airtight container in the refrigerator and will keep for three to four days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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