Description
A nourishing bowl featuring fluffy quinoa, tender seasoned chicken, charred kale, sweet cherry tomatoes and toasted almonds for a balanced and satisfying meal.
Ingredients
1 and 1 half cups uncooked quinoa
1 pound chicken tenders
2 tablespoons olive oil divided
Half teaspoon paprika
Quarter teaspoon turmeric
Quarter teaspoon coriander
Quarter teaspoon onion powder
Half teaspoon salt
Quarter teaspoon black pepper
6 cups chopped kale
1 pint cherry tomatoes
Half cup toasted slivered almonds
Chopped parsley for serving
Instructions
1. Place quinoa in a saucepan with water and bring to a boil then reduce heat and simmer covered until the quinoa is tender. Let it rest before fluffing with a fork.
2. Combine olive oil paprika turmeric coriander onion powder salt and black pepper in a shallow bowl and coat the chicken evenly.
3. Warm a skillet with olive oil and cook the chicken until fully done then slice into strips.
4. Add the chopped kale to the skillet and cook until softened and lightly charred stirring often. Set aside.
5. Add cherry tomatoes to the skillet and cook until softened and lightly charred. Set aside.
6. Assemble the bowls by dividing quinoa chicken kale tomatoes and almonds. Top with parsley and serve.
Notes
Store leftovers in airtight containers and refrigerate for three to four days. Add almonds and parsley after reheating to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American