High Protein Harvest Chicken Quinoa Bowls Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 large chicken breasts, cubed
- 1 cup uncooked quinoa
- 2 cups low-sodium chicken broth
- 2 medium sweet potatoes, peeled and diced
- 4 cups chopped kale or baby spinach
- 1 large Honeycrisp apple, sliced
- 1/2 cup crumbled goat cheese or feta
- 1/4 cup toasted pecans or walnuts
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: Balsamic glaze or Dijon vinaigrette
Instructions
- Preheat your oven to 400°F (200°C). Place the diced sweet potatoes and cubed chicken on a large baking sheet. Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss well to coat. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and lightly browned.
- While the chicken and potatoes roast, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once the liquid is absorbed, remove from heat and fluff with a fork.
- If using kale, place the chopped leaves in a large bowl with a tiny splash of olive oil and a pinch of salt. Massage the leaves with your hands for 1-2 minutes until they become dark green and tender. This step makes the kale much more enjoyable to eat. If using spinach, you can skip the massaging.
- Core and slice your apple into thin wedges or bite-sized chunks. If you haven’t already, roughly chop your toasted pecans or walnuts to ensure a crunchy texture in every bite.
- Divide the cooked quinoa among four bowls. Top each bowl with a portion of the roasted chicken, sweet potatoes, massaged kale, and fresh apple slices. Sprinkle with goat cheese, dried cranberries, and chopped nuts. Drizzle with your favorite balsamic glaze or vinaigrette before serving.