This recipe is the kind of quiet overachiever that ends up in nutritional bowls without even trying.
I threw it together on a night when I was once again checking how to cook quinoa, and it still tasted like one of my good quinoa recipes. Low-effort wins are always the most satisfying.
With fresh veggies and a tomato vegetable boost, it easily lands in quinoa bowls’ healthy territory while still working for easy weeknight dinners.
It’s the kind of dish that makes you look organized even when you aren’t. Any recipe that forgives chaos is one I keep around.
It also fits right in with macro-friendly recipes and a healthy balance without feeling like a lecture disguised as dinner.
That’s why it’s become one of my quick weeknight dinners that doesn’t try too hard but still delivers. If every meal behaved this well, weeknights would be much easier.
Chicken & Quinoa Bowl
EQUIPMENT (PAID LINKS)
- Fork
Ingredients Â
- 1 ½ cups uncooked quinoa
- 2 ¼ cups water
- 1 lb chicken tenders
- 2 tablespoons olive oil divided
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon ground coriander
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chopped kale
- 2 cups cherry tomatoes
- ½ cup toasted slivered almonds
- 2 tablespoons chopped parsley
Instructions
- Cook the Quinoa: Add the quinoa and water to a small saucepan. Bring it to a boil, then cover and simmer for about 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes before fluffing with a fork.1 ½ cups uncooked quinoa, 2 ¼ cups water
- Season the Chicken: In a mixing bowl, stir together 1 tablespoon olive oil with the paprika, turmeric, coriander, onion powder, salt, and pepper. Add the chicken and coat it evenly.1 lb chicken tenders, 2 tablespoons olive oil divided, ½ teaspoon paprika, ¼ teaspoon turmeric, ¼ teaspoon ground coriander, ¼ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Cook the Chicken: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for about 3–4 minutes per side, until fully cooked. Let it rest for a few minutes, then slice it into strips.
- Sauté the Kale: In the same skillet, cook the kale over medium-high heat for 3–5 minutes until softened and lightly charred. Set aside.6 cups chopped kale
- Sauté the Tomatoes: Add the cherry tomatoes to the skillet and cook for 3–5 minutes, stirring until softened and slightly charred. Set aside.2 cups cherry tomatoes
- Assemble the Bowls: Divide the quinoa, chicken, kale, tomatoes, and almonds among four bowls. Sprinkle with parsley and serve immediately.2 tablespoons chopped parsley, ½ cup toasted slivered almonds
Tips, Tricks & Lazy-Genius Swaps for This Chicken & Quinoa Bowl
You know those nights when you want something healthy but also want to remain horizontal? Yeah—this is why these tips exist.
Make Your Quinoa Taste Like You Actually Tried
Look, plain quinoa is fine if you’re a bird, but the rest of us deserve flavor. Toast it in the pot for a minute before adding water, or cook it in chicken broth if you’re feeling wild. Nobody needs to know you transformed it from sad to impressive with one lazy move.
When the Chicken Won’t Behave
If chicken tenders aren’t your style, use rotisserie chicken and call it a strategic choice. Slice it, season it, warm it up in the skillet, and suddenly you look like someone who thought ahead. Work smarter, not harder—especially on a Tuesday.
Kale: The Drama Queen of the Bowl
Kale always pretends it needs more attention than it does. If you don’t feel like sautéing it, use baby spinach and let the warm quinoa wilt it slightly. I promise nobody will file a complaint about your vegetable swap.
Tomatoes That Actually Do Something
Cherry tomatoes are great, but if you only have regular tomatoes hanging out on the counter, chop them up and let them hit the skillet until they get jammy. A slightly charred tomato can cover a multitude of sins, including forgetting to buy the fancy produce.
The Crunch Factor You Should Never Skip
Toasted almonds are elite, but if you’re out, use walnuts, pecans, pumpkin seeds, or whatever random crunchy thing you panic-bought last month. The bowl only works because something in it makes noise.
Meal Prep Without the Sad Desk Lunch Energy
This bowl holds up shockingly well in the fridge. Keep the quinoa, chicken, and veggies in separate containers if you want to feel like you’ve unlocked meal-prep mastery. Future you will be thrilled you bothered.
Add-Ins for When You’re Feeling Creative (or Just Cleaning the Fridge)
Roasted sweet potatoes, bell peppers, mushrooms, or even leftover broccoli all work here. The bowl doesn’t judge—you shouldn’t either. This is the kind of recipe that loves chaos as much as I do.
