Oh, the joy of stumbling upon a recipe that not only nourishes the body but also delights the soul—like finding a forgotten note in an old book. This Chicken Quinoa Bowl is a cozy hug on a hectic day, bringing together vibrant flavors and textures that dance on your tongue, much like that unexpected Taylor Swift song you can’t get out of your head. Remember the last time you tasted summer in a bowl? Well, this might just be your new favorite!
Steps
- In a small pot, combine quinoa with 2 ¼ cups of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook covered for 15 minutes. Remove from heat, let sit for 5 minutes, then fluff with a fork.
- Mix 1 tablespoon olive oil with paprika, turmeric, coriander, onion powder, salt, and pepper in a shallow bowl. Coat the chicken thoroughly in this seasoning blend.
- Heat another tablespoon of olive oil in a medium skillet over medium heat. Cook the seasoned chicken in the skillet for 3-4 minutes on each side until fully cooked. Allow the chicken to cool slightly before slicing it into strips.
- Using the same skillet, sauté kale over medium-high heat until it softens and chars a bit, about 3-5 minutes. If needed, cook in batches. Set the kale aside.
- In the same skillet, cook cherry tomatoes over medium-high heat until they are softened and slightly charred, about 3-5 minutes. Set them aside.
- Assemble the bowls by distributing the quinoa, sliced chicken, sautéed kale, tomatoes, and almonds evenly among four bowls. Garnish with chopped parsley and serve immediately.
Ingredients
- 1 cup quinoa
- 2 ¼ cups water
- 2 tablespoons olive oil, divided
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon onion powder
- Salt, to taste
- Pepper, to taste
- 1 pound skinless, boneless chicken breasts
- Kale, as needed
- Cherry tomatoes, as needed
- Almonds, for garnish
- Chopped parsley, for garnish
Nutritional Values
Calories: 1788kcal | Carbohydrates: 232g | Protein: 68g | Fat: 76g | Saturated Fat: 8g | Sodium: 1384mg | Potassium: 4820mg | Fiber: 28g | Sugar: 16g | Vitamin A: 42968IU | Vitamin C: 592mg | Calcium: 916mg | Iron: 24mg
FAQ
- What type of chicken is recommended for the Chicken and Quinoa Bowl?
- Skinless and boneless chicken breasts or chicken tenders are ideal for this recipe. Chicken thighs can also be used, but they will need a bit more cooking time.
- Can the Chicken and Quinoa Bowl be prepared in advance?
- Yes, some components can be prepared ahead. Quinoa can be cooked up to five days in advance and stored in the refrigerator. The chicken can be cooked and stored in the fridge for up to three days. However, it’s best to cook the vegetables right before serving.
- How can I make the quinoa more flavorful for the bowl?
- To enhance the flavor of the quinoa, consider cooking it in chicken broth or toasting it before boiling.
- What are some other vegetables I can add to the bowl?
- This recipe is quite flexible; you can include any vegetables you have on hand. Consider adding cooked spinach, red bell peppers, or mushrooms to the bowl.
- What is the best way to cook the chicken to ensure it is not overdone?
- Use an instant-read thermometer to check that the chicken reaches an internal temperature of 165°F. Allow the chicken to rest for a few minutes after cooking so the juices redistribute before slicing.
Tips
- Enhance the flavor of your quinoa by cooking it in chicken broth or toasting it before boiling. This adds depth to your dish.
- Consider buying pre-cooked quinoa to save time, or prepare a batch at the start of the week to use in multiple meals.
- Incorporate a variety of vegetables to adapt the bowl to your taste or to use up produce you have on hand, such as spinach, bell peppers, or mushrooms.
- Ensure the chicken is cooked to perfection by using an instant-read thermometer. It should reach an internal temperature of 165°F. Letting the chicken rest before slicing will help retain its juices.
Equipment
- Instant Read Thermometer – Useful for ensuring the chicken is cooked to the correct temperature.
- Medium Skillet – If you don’t have one, a good quality skillet can help in cooking the chicken and vegetables evenly.
- Small Saucepan with Lid – Necessary for cooking quinoa properly.
- Ziplock Bags (or similar) – For marinating the chicken if you choose not to use a bowl.
- Airtight Containers – For storing leftovers in the fridge.
