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
Scale
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.
