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Chicken and Quinoa Bowl

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 447 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Nutrition Information

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

% 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.