This chicken and quinoa rice bowl is a healthy, protein-packed meal perfect for busy weeknights or meal prep. Featuring spiced chicken, fluffy quinoa, vibrant veggies, and toasted almonds, it’s a flavorful, nourishing dish that satisfies and energizes.
Chicken and quinoa rice bowl recipes are the perfect answer to busy weeknights and health-focused meal prep. Packed with lean protein, whole grains, and colorful veggies, this dish is not only delicious, it’s also incredibly good for you.
Whether you’re wrangling kids after school, squeezing in a quick lunch between meetings, or just trying to eat a little better, this bowl makes it easy. The tender spiced chicken, nutty quinoa, and fresh kale come together in a way that’s both cozy and energizing. And with a handful of pantry-friendly ingredients and simple steps, it’s totally doable even on your busiest day.
Let’s dive into this foolproof recipe that’s bound to become a regular on your table. If you’re a fan of cozy one-dish meals, don’t miss this one pot chicken and rice recipe too!
Table of contents
- Main Ingredients for Chicken and Quinoa Rice Bowl (Let’s Break It Down)
- Additional Ingredients & Easy Swaps
- Expert Tips for a perfect Chicken and Quinoa Rice Bowl
- Recommended Techniques for Best Results
- Step-by-Step Instructions
- Additional Guide: Variations and Add-Ons
- FAQs About Chicken and Quinoa Rice Bowl
- You’ll also like…
Main Ingredients for Chicken and Quinoa Rice Bowl (Let’s Break It Down)
Here’s what you’ll need to bring this nourishing chicken and quinoa rice bowl to life:
- Quinoa (1½ cups, uncooked): A powerhouse grain that’s fluffy, nutty, and protein-rich. It forms the hearty base of this bowl.
- Chicken Tenders (1 pound): Tender, juicy, and quick to cook, perfect for soaking up all those spices.
- Olive Oil (2 tablespoons, divided): Adds richness and helps everything cook up beautifully.
- Spices:
- ½ teaspoon paprika (for a smoky kick)
- ¼ teaspoon turmeric (warm and earthy)
- ¼ teaspoon coriander (citrusy and fresh)
- ¼ teaspoon onion powder (mellow depth)
- ½ teaspoon salt + ¼ teaspoon black pepper (seasoning essentials!)
- Kale (6 cups, chopped): Slightly bitter, super nutritious, and perfect when lightly sautéed.
- Cherry Tomatoes (1 pint): Sweet, juicy bursts of color.
- Slivered Almonds (½ cup, toasted): Adds a delicious crunch.
- Fresh Parsley (for garnish): A pop of freshness to finish it off.
Additional Ingredients & Easy Swaps
Not everyone has a fully-stocked pantry, and that’s okay. Here are a few helpful ideas if you want to tweak the recipe:
- Greens Swap: No kale? Try baby spinach, Swiss chard, or even arugula for a peppery punch.
- Protein Option: Not into chicken? Grilled shrimp, tofu, or even chickpeas can work wonderfully here. Or go hearty with this chicken and cauliflower rice casserole for a low-carb dinner option.
- Nut-Free: Allergic to nuts? No problem. Toasted pumpkin seeds or sunflower seeds add a great crunch.
- Grain Alternatives: You can use brown rice, couscous, or even farro if quinoa’s not your thing, check out our chicken red rice variation for a comforting alternative.
- Add-ins: Crumbled feta, roasted red peppers, or avocado slices take this bowl to the next level. Looking for bold Mediterranean flair? Try this tzatziki chicken salad for a refreshing twist.
Expert Tips for a perfect Chicken and Quinoa Rice Bowl
Now that we’ve got our ingredients, let me share a few little secrets to help make your chicken and quinoa rice bowl absolutely shine:
- Rinse the Quinoa: Always rinse quinoa before cooking. It removes the natural saponin coating, which can taste bitter.
- Marinate for More Flavor: If you have time, marinate your chicken in the spice and oil mixture for 15–30 minutes. It really deepens the flavor.
- Toast the Almonds Right: Watch them like a hawk, they go from golden to burnt real fast. Just a dry pan and a couple of minutes is all it takes.
- Cook Kale Lightly: You want to wilt it, not kill it. A quick toss in the skillet keeps it vibrant and tasty.
- Batch Cook Quinoa: I always make extra and keep some in the fridge. It’s perfect for tossing into salads or soups later in the week. Use it to upgrade your lunch routine, or serve alongside this comforting chicken and wild rice recipe.
- Layer for Texture: Don’t just mix it all up, layer your bowl for that Instagram-worthy look and a better eating experience.
- Use a Sharp Knife for Chicken: Neatly sliced chicken looks better and feels more intentional when you’re plating.
Recommended Techniques for Best Results
- Searing Chicken: Use medium-high heat and don’t overcrowd the pan. This gives you that golden, flavorful crust.
- Cooking Quinoa: Simmer covered and fluff with a fork, no stirring required while it cooks.
- Chopping Kale: Remove the tough stems and chop it finely so it cooks quickly and evenly.
- Halving Tomatoes: Use a serrated knife for the cleanest cut, especially if they’re super ripe.
- Garnishing: Sprinkle parsley and almonds just before serving for that final fresh and crunchy touch.
Step-by-Step Instructions
- Cook the Quinoa: Rinse 1½ cups of quinoa thoroughly, then combine with 3 cups of water in a pot. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes. Fluff with a fork.
- Season the Chicken: In a bowl, combine paprika, turmeric, coriander, onion powder, salt, and black pepper. Toss chicken tenders with 1 tablespoon of olive oil and the spice mix until well coated.
- Cook the Chicken: Heat the remaining olive oil in a skillet over medium-high heat. Cook chicken for 4–5 minutes on each side until golden and cooked through. Let it rest, then slice. For a cozy slow-cooked version, try this chicken and rice crockpot recipe.
- Sauté the Kale: In the same skillet, toss in the chopped kale and sauté for 2–3 minutes until slightly wilted.
- Assemble the Bowls: Divide quinoa among bowls, top with sautéed kale, sliced chicken, halved cherry tomatoes, and toasted slivered almonds. Want a spicy twist? Sprinkle with chili flakes or serve alongside this flavorful spicy chicken and rice.
- Garnish and Serve: Sprinkle with fresh parsley, maybe a little drizzle of lemon juice, and serve warm.
Additional Guide: Variations and Add-Ons
Want to make this chicken and quinoa rice bowl your own? Go for it! Here are a few ideas:
- Add a Sauce: A simple tahini-lemon dressing, a drizzle of yogurt sauce, or even spicy sriracha works beautifully.
- Go Mediterranean: Add olives, cucumbers, and crumbled feta.
- Make it Tex-Mex: Toss in black beans, corn, avocado, and a squeeze of lime. Or try a one-dish dinner like this Mexican chicken and rice recipe.
- Add Roasted Veggies: Sweet potatoes, zucchini, or bell peppers bring extra color and nutrition. Or pair with this rich and savory cream of mushroom chicken with rice for the ultimate comfort meal.
- Make it Cold: Let everything cool and serve it as a quinoa salad bowl for summer picnics or work lunches. For summer-friendly flavors, this halal chicken over rice makes a great alternative.
FAQs About Chicken and Quinoa Rice Bowl
Yes, they’re a perfect match! The light, nutty flavor of quinoa pairs beautifully with the savory, spiced chicken, making for a hearty yet balanced bowl.
Definitely. Combining rice and quinoa gives you a broader spectrum of nutrients, including all nine essential amino acids, fiber, and a steady source of energy.
Aside from chicken, quinoa goes well with turkey, beef, lamb, shrimp, and even grilled salmon. It’s super versatile and takes on the flavor of any meat you pair it with.
Absolutely! Leftover grilled chicken or rotisserie chicken works great. Just warm it up and toss it in.
Conclusion
This chicken and quinoa rice bowl is more than just a recipe, it’s a foundation for so many cozy, satisfying meals. Whether you’re cooking for your family (like I do most nights) or just treating yourself to something nourishing, this bowl’s got your back.
It’s flexible, colorful, and filled with flavor, and isn’t that exactly what we all need in our lives?
If you try it, let me know how it goes! I love hearing from fellow food lovers. And don’t be shy about making it your own. After all, the best meals come from a little creativity in the kitchen.
Until next time, stay warm, stay full, and keep cooking with love.
Chicken and Quinoa Rice Bowl
Equipment
- Skillet
- Pot
Ingredients
- 1½ cups Quinoa uncooked
- 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 Kale chopped
- 1 pint Cherry Tomatoes halved
- ½ cup Slivered Almonds toasted
- Fresh Parsley for garnish
Instructions
- Rinse 1½ cups of quinoa and combine with 3 cups of water in a pot. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes. Fluff with a fork.
- Combine paprika, turmeric, coriander, onion powder, salt, and pepper in a bowl. Toss chicken tenders with 1 tablespoon of olive oil and spice mix until well coated.
- Heat the remaining olive oil in a skillet over medium-high heat. Cook chicken for 4–5 minutes on each side until golden and cooked through. Let it rest, then slice.
- Sauté the chopped kale in the same skillet for 2–3 minutes until wilted.
- Assemble the bowls by dividing quinoa among bowls, topping with sautéed kale, sliced chicken, halved cherry tomatoes, and toasted slivered almonds.
- Garnish with fresh parsley and serve warm.
