Chicken Quinoa Bowl
Ingredients: Chicken breast or chicken tenders, Uncooked quinoa, Kale, Cherry tomatoes, Silvered almonds · 30 min cook time · 400kcal · ₩16,200
Ingredients
500g Chicken breast or chicken tenders, 1.5cup Uncooked quinoa, 200g Kale, 200g Cherry tomatoes, 50g Silvered almonds, 3tbsp Olive oil, 0.5tsp Salt, 0.25tsp Black pepper, 0.5tsp Paprika, 0.25tsp Onion powder, 0.25tsp Turmeric, 0.25tsp Coriander, 10g Fresh cilantro
Instructions
1. Add 0.5 tsp of salt, 0.25 tsp of black pepper, 0.5 tsp of paprika, 0.25 tsp of onion powder, 0.25 tsp of turmeric, and 0.25 tsp of coriander to the chicken.
2. Add about 1 tbsp of olive oil to the chicken and mix well.
3. Set the chicken aside at room temperature while cooking the quinoa.
4. Add 1.5 cups of quinoa to a pot. For every cup of quinoa, add 1.5 cups of water.
5. Bring the quinoa to a boil, then lower the temperature to a simmer and cook for 15 minutes undisturbed.
6. Add 1 tbsp of olive oil to a heated pan and add the chicken.
7. Cook the chicken for at least 5 minutes until golden, then flip it over.
8. Cook the chicken for another 3 to 4 minutes until the juices run clear. The internal temperature should be 160 degrees Fahrenheit.
9. Remove the chicken from the pan and let it rest.
10. In the same skillet, add the kale and give it a light toast to wilt it down a little bit. Season with a little bit of salt and pepper.
11. If the pan is dry, add a touch of olive oil. Then add the cherry tomatoes and a little bit of salt and pepper.
12. Blister the tomatoes by tossing them frequently until they get a nice color and soften up.
13. Remove the tomatoes from the heat.
14. Assemble the bowl by adding cooked quinoa, kale, tomatoes, and chicken.
15. Add silvered almonds for crunch and fresh cilantro for flavor.
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