Chicken and Quinoa Rice Bowl
This cozy and nutritious Chicken and Quinoa Rice Bowl is perfect for busy weeknights or health-conscious meal prep. Packed with lean protein, whole grains, and colorful veggies, it's as energizing as it is delicious!
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.
Notes
If you want a spicy kick, add chili flakes or try pairing with a spicy chicken and rice dish!
