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Chicken & Quinoa Bowl

This bowl is what happens when a healthy dinner actually tastes good—and doesn’t steal your entire evening. Juicy chicken, fluffy quinoa, kale, tomatoes, and a little crunch come together in one place, proving weeknight meals don’t have to be boring to behave.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 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