Chicken and Quinoa Bowl

Large bowl of chicken and quinoa served with tomatoes, kale and toasted almonds

4.99 from 305 votes

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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 30

Servings servings

Calories 447kcal

Author Yumna Jawad

Equipment

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 chopped kale
1 pint cherry tomatoes
½ cup toasted silvered almonds
Chopped parsley 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.

Video

Notes

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

Nutrition