If you’re on the hunt for a wholesome, vibrant meal that brings together nourishment and flavor in a single bowl, then this Chicken and Quinoa Bowl Recipe is going to become your new favorite. It’s a bright medley of tender, spice-kissed chicken, fluffy quinoa, charred kale, juicy cherry tomatoes, and crunchy toasted almonds, all coming together to satisfy both your appetite and your palate. Perfect for a busy weeknight or a healthy weekend lunch, this recipe strikes that beautiful balance between hearty and fresh with every bite.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is all it takes to create this dish. Each one plays a vital role, from adding texture and color to infusing layers of aromatic goodness that elevate the meal.
- 1 ½ cups uncooked quinoa: The fluffy, protein-packed base that soaks up all the delicious flavors.
- 1 pound chicken tenders: Tender and quick-cooking, they make the perfect lean protein.
- 2 tablespoons olive oil (divided): Provides richness while helping to char and cook the chicken and veggies beautifully.
- ½ teaspoon paprika: Adds a smoky warmth that complements the chicken perfectly.
- ¼ teaspoon turmeric: Offers a subtle earthiness and a gorgeous golden hue.
- ¼ teaspoon coriander: Brings a sweet citrus undertone to the spice mix.
- ¼ teaspoon onion powder: Deepens the savory profile without overpowering.
- ½ teaspoon salt: Enhances all the natural flavors in the bowl.
- ¼ teaspoon black pepper: Adds a mild heat and balances out the spices.
- 6 cups kale (chopped): This hearty green softens with a bit of char, adding color and nutritional punch.
- 1 pint cherry tomatoes: Bursting with sweetness and acidity, these bring fresh juiciness to the dish.
- ½ cup toasted slivered almonds: Provide a delightful crunch and nutty contrast to the soft grains and tender chicken.
- Parsley (chopped, for serving): Adds a fresh, bright finish that ties all the elements together beautifully.
How to Make Chicken and Quinoa Bowl Recipe
Step 1: Perfectly Cook the Quinoa
Start by rinsing the quinoa under cold water to remove any bitterness. Then, place it in a saucepan with 2 ¼ cups of water. Bring this to a lively boil over medium-high heat, then reduce the heat to a gentle simmer. Cover the pot and let it cook undisturbed for 15 minutes. Once done, remove from heat but keep it covered for an additional 5 minutes. This last step lets the quinoa steam and absorb all the moisture, resulting in light, fluffy grains ready to soak up all the flavors in your bowl.
Step 2: Season the Chicken with Love
In a shallow bowl, combine 1 tablespoon of olive oil with the paprika, turmeric, coriander, onion powder, salt, and black pepper. Mix them well to create a fragrant spice blend that will coat the chicken tenders and infuse them with delicious flavor. Toss the chicken gently in this mixture until each piece is fully covered — this simple step ensures the chicken turns out juicy and bursting with the perfect balance of spices.
Step 3: Cook the Chicken Until Juicy and Tender
Heat the remaining tablespoon of olive oil in a medium skillet over medium heat. Lay the chicken tenders in the pan and cook them for about 3 to 4 minutes on each side until their juices run clear and the exterior is beautifully seared. Once cooked, set the chicken aside to cool before slicing it into strips, which will make them easier to enjoy in every bite of your bowl.
Step 4: Sauté the Kale to Smoky Tenderness
Using the same skillet saves time and keeps those delicious browned bits on the bottom that add extra flavor. Cook the kale on medium-high heat, stirring frequently, until it softens and gains a slight char—about 3 to 5 minutes. You might need to do this in batches if your skillet is small. This process transforms kale’s sturdy leaves into a tender, smoky side that pairs perfectly with the rest of the bowl.
Step 5: Char the Cherry Tomatoes
Next, add the cherry tomatoes to the skillet and cook them on medium-high heat until they soften and their skins lightly char, stirring frequently, about 3 to 5 minutes. This step brings out their natural sweetness and adds a lovely roasted depth, turning simple tomatoes into a vibrant burst of flavor in your Chicken and Quinoa Bowl Recipe.
Step 6: Assemble Your Chicken and Quinoa Bowl Recipe
Now for the best part — assembly! Divide the fluffed quinoa evenly among four bowls. Top each with the sliced chicken, sautéed kale, caramelized cherry tomatoes, and a sprinkle of toasted slivered almonds for that irresistible crunch. Finish with a generous handful of chopped parsley for a fresh, herbaceous touch and serve immediately. Every spoonful offers a perfect harmony of textures and flavors.
How to Serve Chicken and Quinoa Bowl Recipe
Garnishes
The right garnish can elevate this bowl from delicious to extraordinary. Fresh chopped parsley not only adds a pop of vibrant green but also brightens up the earthy flavors. For an added twist, a squeeze of lemon juice or a drizzle of tahini can add creaminess and a hint of tanginess that complements the spice-coated chicken beautifully.
Side Dishes
This Chicken and Quinoa Bowl Recipe is a complete meal on its own, but if you’re looking to round it out further, a light cucumber salad or a handful of warm pita bread would be fantastic. These sides keep the meal fresh and balanced, allowing the bold flavors of the bowl to shine as the centerpiece.
Creative Ways to Present
To make your Chicken and Quinoa Bowl Recipe even more inviting, try serving it in rustic wooden bowls or colorful ceramic dishes for a cozy, earthy vibe. Layer the ingredients in clear glass jars for a visually stunning meal prep option that lets all the beautiful colors shine through. For gatherings, consider a DIY assembly station where everyone can customize their bowl — it turns dinner into a fun event!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries! Store the chicken, quinoa, and veggies separately in airtight containers in the fridge to maintain their individual textures and flavors. Properly stored, your Chicken and Quinoa Bowl components will stay fresh for 3 to 4 days, making them convenient for quick, healthy meals later on.
Freezing
While freezing is possible, it’s best to freeze components like the cooked chicken and quinoa individually to prevent texture changes. Kale and cherry tomatoes don’t freeze as well as they tend to become mushy. Freeze the chicken and quinoa in portion-sized containers or freezer bags for up to 2 months. When you’re ready to enjoy them, thaw overnight in the refrigerator for best results.
Reheating
When reheating, use a gentle approach such as warming in a skillet over low heat or in the microwave with a splash of water to keep the quinoa moist. Add kale and tomatoes fresh or quickly sauté them to revive their texture. Slicing the chicken before reheating helps it warm evenly without drying out. This way, every bite will still taste like freshly made Chicken and Quinoa Bowl Recipe.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! While quinoa is fantastic for its protein and texture, you can substitute it with brown rice, couscous, or bulgur. Just adjust cooking times accordingly and remember the overall flavor will shift slightly, but still delicious.
Is this recipe gluten-free?
Yes, this Chicken and Quinoa Bowl Recipe is naturally gluten-free as long as all your spices and ingredients are certified gluten-free. It’s a great option for those needing gluten-free meals without compromising on taste.
Can I make this recipe vegetarian or vegan?
Definitely. Replace the chicken with roasted chickpeas, tofu, or tempeh seasoned similarly. Keep the rest of the ingredients the same for a nourishing, plant-based twist on the Chicken and Quinoa Bowl Recipe.
How spicy is this dish?
The dish features warm, mild spices like paprika and turmeric, so it’s not spicy hot but rather gently fragrant. You can easily add a pinch of cayenne or chili flakes if you prefer some heat.
What kind of kale works best?
Curly kale is a popular choice for its texture and flavor, but dinosaur kale (also called Lacinato) works beautifully too. Just make sure to remove the tough stems and chop it finely so it cooks evenly and softens nicely in the recipe.
Final Thoughts
This Chicken and Quinoa Bowl Recipe is truly a gem—simple to make, packed with nutrients, and bursting with complementary flavors that feel both comforting and fresh. Whether you’re cooking for family, prepping meals ahead of a busy week, or just in the mood for a colorful, satisfying dish, give this recipe a try. I promise it’ll become a staple in your recipe rotation before you know it!
Print
Chicken and Quinoa Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This flavorful Chicken and Quinoa Bowl features tender, spiced chicken tenders served over fluffy quinoa, sautéed kale, and charred cherry tomatoes, topped with toasted almonds and fresh parsley. It’s a wholesome and quick 30-minute meal perfect for lunch or dinner, combining protein, veggies, and grains in one colorful, nutritious dish.
Ingredients
Quinoa
- 1 ½ cups uncooked quinoa
- 2 ¼ cups water
Chicken and Seasoning
- 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
Vegetables and Toppings
- 6 cups chopped kale
- 1 pint cherry tomatoes
- ½ cup toasted slivered almonds
- Chopped parsley, for serving
Instructions
- Cook Quinoa: Place the quinoa in a small saucepan and add 2 ¼ cups of water. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 15 minutes, then remove from heat and let it rest, covered, for an additional 5 minutes to absorb all liquid. Fluff with a fork.
- Prepare Chicken Seasoning: In a shallow bowl, mix 1 tablespoon olive oil with paprika, turmeric, coriander, onion powder, salt, and black pepper. Add the chicken tenders and coat thoroughly with the spice mixture.
- Cook Chicken: Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the seasoned chicken tenders and cook for 3-4 minutes on each side until juices run clear. Remove from heat and let cool slightly before slicing into strips.
- Sauté Kale: Using the same skillet, add the chopped kale and cook over medium-high heat until softened and slightly charred, about 3-5 minutes, stirring frequently. Cook in batches if necessary. Remove and set aside.
- Cook Cherry Tomatoes: In the same skillet, add the cherry tomatoes and cook over medium-high heat until softened and charred, about 3-5 minutes, stirring frequently. Remove and set aside.
- Assemble Bowls: Divide the quinoa evenly among four bowls. Top each with sliced chicken, sautéed kale, charred tomatoes, and toasted slivered almonds. Garnish with chopped parsley and serve immediately.
Notes
- Toast the slivered almonds beforehand to enhance their flavor and crunch.
- Be careful not to overcook the chicken to keep it tender and juicy.
- If kale is too tough, you can massage it with a little olive oil before cooking to soften it further.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, consider adding a squeeze of lemon juice or a drizzle of tahini before serving.
