Chicken and Quinoa Bowl

4.98 from 311 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!

Prep Time10

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Author: Yumna Jawad

Ingredients

1 cup uncooked quinoa
1 ½ cups water
1 ½ pounds chicken tenders
2 teaspoons paprika
1 ½ teaspoons coriander
1 teaspoon onion powder
½ teaspoon turmeric
¾ teaspoon salt plus more to taste
½ teaspoon black pepper plus more to taste
2 tablespoons olive oil
6 cups chopped kale
1 pint cherry tomatoes
½ cup toasted slivered almonds
Chopped parsley for serving

Instructions

Place the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 15 minutes. Remove the pot from the heat and let the quinoa rest, covered, for 5 minutes. Fluff with a fork.
Meanwhile, in a shallow bowl, stir together the paprika, coriander, onion powder, turmeric, salt, and pepper. Add the chicken tenders and olive oil and toss to coat evenly.
Heat a large skillet over medium heat. Add the chicken and cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.
Add the kale to the same skillet, season with salt and pepper to taste, and cook over medium-high heat for 3–5 minutes, stirring frequently, until softened and lightly charred in spots. Transfer to a plate.
Add the cherry tomatoes to the same skillet, season with more salt and pepper to taste, and cook over medium-high heat for 3–5 minutes, stirring frequently, until softened and blistered.
Divide the quinoa, chicken, kale, and tomatoes between four bowls. Top with toasted almonds and 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

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