Chicken and Quinoa Grain Bowls | EASY DINNER

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides a similar flavor with a higher smoke point.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are less expensive.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is a nutritious grain, while brown rice is more budget-friendly.

avocado

🥗Healthier: smashed peas

💰Cheaper: cucumbers

Smashed peas offer creaminess, while cucumbers add crunch.

Start by mixing the chicken with the spices: 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon turmeric, and 1/4 teaspoon coriander.

Add about 1 tablespoon of olive oil to the chicken and mix well.

Set the chicken aside at room temperature for a few minutes.

In a pot, add 1.5 cups of quinoa and 1.5 cups of water, bring to a boil, then lower the temperature to a simmer and cook for 15 minutes undisturbed.

In a heated stainless steel skillet, add 1 tablespoon of olive oil and the chicken.

Leave the chicken untouched for at least 5 minutes to allow it to self-release and get golden.

Flip the chicken and cook for another 3-4 minutes until the juices run clear or the internal temperature reaches 160°F.

Remove the chicken from the skillet and let it rest.

In the same skillet, add kale and lightly toast it for 1-2 minutes until wilted, seasoning with a little salt and pepper.

Add tomatoes to the skillet and blister them by tossing frequently until they become juicy and soft.

Remove the skillet from heat and assemble the bowls: start with cooked quinoa, then add kale and blistered tomatoes, followed by sliced chicken.

Top with silvered almonds and fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens