Description
A flavorful and nutritious Chicken and Quinoa Bowl featuring tender spiced chicken tenders, fluffy quinoa, sautéed kale, blistered cherry tomatoes, and toasted almonds for a satisfying and colorful meal ready in 30 minutes.
Ingredients
Quinoa
- 1 cup uncooked quinoa
- 1 ½ cups water
Chicken
- 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
Vegetables & Toppings
- 6 cups chopped kale
- 1 pint cherry tomatoes
- ½ cup toasted slivered almonds
- Chopped parsley (for serving)
Instructions
- Cook Quinoa: 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 to separate the grains.
- Season Chicken: In a shallow bowl, combine paprika, coriander, onion powder, turmeric, salt, and pepper. Add the chicken tenders and olive oil, tossing thoroughly to coat each piece evenly with the spice mixture and oil.
- Cook Chicken: Heat a large skillet over medium heat. Add the seasoned chicken tenders and cook for 3 to 4 minutes per side until they are golden brown and cooked through. Transfer to a cutting board and allow to rest for 5 minutes before slicing to retain juices.
- Sauté Kale: Using the same skillet, add the chopped kale. Season with additional salt and pepper to taste. Cook over medium-high heat for 3 to 5 minutes, stirring frequently, until the kale is softened and lightly charred in spots. Remove from skillet and place on a plate.
- Sauté Cherry Tomatoes: Add the cherry tomatoes to the skillet and season again with salt and pepper. Cook over medium-high heat for 3 to 5 minutes, stirring frequently, until the tomatoes soften and their skins blister slightly, releasing sweet juices.
- Assemble Bowls: Divide the cooked quinoa, sliced chicken, sautéed kale, and blistered tomatoes evenly among four bowls. Top each bowl with toasted slivered almonds and a sprinkle of chopped parsley for freshness and crunch. Serve immediately while warm.
Notes
- You can substitute chicken tenders with chicken breasts or thighs, adjusting cooking time accordingly.
- For extra flavor, add a squeeze of lemon juice or a drizzle of tahini over the bowl before serving.
- Toast the slivered almonds in a dry skillet over medium heat until golden for enhanced nuttiness if using raw almonds.
- This recipe is easily adaptable for meal prep and keeps well refrigerated for up to 3 days.
- Adjust spices to taste or add a pinch of cayenne pepper for heat.
