Harvest Chicken Quinoa Power Bowl
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 large chicken breasts, cubed
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or chicken broth
- 2 medium sweet potatoes, peeled and diced
- 4 cups chopped kale (stems removed)
- 1 large apple (Honeycrisp or Gala), sliced
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 1/4 cup crumbled goat cheese or feta
- 3 tablespoons olive oil (divided)
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). On a large sheet pan, toss the cubed chicken and diced sweet potatoes with two tablespoons of olive oil, salt, and pepper. Spread them out in a single layer and roast for 20-25 minutes until the chicken is cooked through and the potatoes are tender and lightly browned.
- While the oven does the work, combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once the water is absorbed, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- In a small jar or bowl, whisk together the remaining olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Add a pinch of salt and pepper. This sweet and tangy dressing will act as the “glue” that brings all the harvest flavors together.
- Place the chopped kale in a large mixing bowl. Drizzle a tiny bit of dressing or olive oil over it and use your hands to “massage” the leaves for about 2 minutes. This softens the fibrous texture of the kale and makes it much more pleasant to eat raw.
- Divide the cooked quinoa among four bowls. Top with the roasted chicken, sweet potatoes, fresh apple slices, dried cranberries, pecans, and goat cheese. Drizzle the maple-dijon dressing generously over each bowl and serve immediately.