Chicken and Quinoa Grain Bowls

By Feelgoodfoodie · 40 min

Ingredients

Instructions

1. Put the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Lower the heat to a simmer, cover, and cook for 15 minutes. Take off the heat and let it stand covered for 5 minutes. Fluff with a fork.
2. In a shallow bowl, stir together the paprika, coriander, onion powder, turmeric, salt and black pepper. Add the chicken tenders and olive oil and toss to coat evenly.
3. Heat a large skillet over medium heat. Add the chicken and cook 3 to 4 minutes per side, until golden brown and cooked through. Move to a cutting board and rest for 5 minutes before slicing.
4. Add the chopped kale to the same skillet, season with salt and pepper to taste, and cook over medium-high heat for 3 to 5 minutes, stirring often, until softened and lightly charred in spots. Transfer to a plate.
5. Add the cherry tomatoes to the same skillet, season with more salt and pepper to taste, and cook over medium-high heat for 3 to 5 minutes, stirring often, until softened and blistered.
6. Divide the quinoa, chicken, kale and cherry tomatoes between four bowls. Top with the toasted slivered almonds and chopped parsley and serve right away.

Summarized from Feelgoodfoodie's video. Watch it for the details.