Chicken Quinoa Bowls Recipe

Gina Nuzum
Chicken Quinoa Bowls Recipe

Prep time: 45 minutes 

Total time: 60 minutes 

Serves: 6-8 people

 

Ingredients:

2 chicken breasts

2 cups uncooked quinoa

 

To sautee:

1 sweet potato, cubed

1/2 onion, finely chopped

1 zucchini, diced

1 bell pepper, chopped

2 garlic cloves, minced

1 tsp of salt

epper to taste

4 Tbsp avocado oil

 

To use fresh:

1 cup romain lettuce, roughly chopped

2 kale leaves, roughly chopped

1 cucumber, diced

1 large tomato, diced

2 green onions, sliced

 

Cilantro avocado recipe:

3/4 cups water

1 avocado

1/4 cup Greek yogurt

2 limes, juiced

1 cup cilantro

1 1/2 tsp salt

1 garlic clove

pinch of pepper

1/4 cup Extra Virgin Olive Oil

1 tsp vinegar

1 tsp honey

 

Instructions: 

  1. Add 1-2 tablespoons of avocado oil to a preheated cast iron or stainless steel pan. Season the chicken with salt and pepper to taste. Once the oil is hot, add chicken breasts and cook for about 15 minutes on each side or until the internal temperature is 165ºF. Set aside.

    Note:     To cut down on cooking time, cut the chicken breasts in half. This will give you a total of 4 thin chicken breasts.

  2. Cook your quinoa according to the package. I like to soak it for 30 minutes and rinse it before cooking; this is optional. Set aside.
  3. Sautee sweet potato in 2 tablespoons of avocado oil for about 5-7 minutes, stirring occasionally. Add salt half way into the cooking.

    Note: Add more oil if needed. Sweet potatoes take 15 minutes to be fully cooked. The rest of the vegetables will only take 5-7 minutes. So watch for how your sweet potatoes are cooking before you add the rest of the vegetables, as these take less cooking time. This time may vary according to the size of your pieces.
  4. Once your sweet potatoes are looking brown and a bit soft, add 2 tablespoons of avocado oil, the onion, zucchini, bell pepper, and garlic, a bit more salt, and a pinch of pepper to taste.

  5. Continue to stir until they are all fully cooked and soft but not mushy. This should take about 5-6 more minutes.
  6. In a deep 9x11 glass dish, add the cooked quinoa.
  7. Add the sauteed vegetables on top of the quinoa dish evenly.
  8. Add the fresh vegetables. Chop the cooked chicken into cubes and add to the dish. Top with your favorite dressing or my Cilantro avocado dressing.