Description
These vibrant, Mediterranean-inspired grain bowls feature tender marinated kale, juicy pan-seared chicken, and a rich, tangy sun-dried tomato sauce. The marinade softens the kale leaves, removing their woody texture, while the sauce, made with garlic, almonds, and olive oil, provides a luxurious, savory depth. Perfectly balanced and meal-prep friendly, this dish is a nourishing, hearty choice for busy weeknights that offers a celebration of textures in every bite.
Ingredients
1/3 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
2 cups uncooked quinoa
1 large bunch kale, stems removed and chopped
1 lb chicken breast, diced
1/2 cup sun-dried tomatoes, packed in oil
2 cloves garlic
1/4 cup toasted almonds, chopped
1 fresh avocado, sliced
Instructions
Rinse the quinoa well, then cook according to package directions and set aside.
In a small bowl, whisk together 1/3 cup olive oil, lemon juice, and salt for the marinade.
Place the chopped kale in a large bowl and toss with half of the marinade; let it sit for at least 15 minutes to soften.
In a skillet, cook the diced chicken over medium heat until golden brown and cooked through.
In a blender or food processor, combine the sun-dried tomatoes, garlic, almonds, and the remaining marinade to create a smooth sauce.
Divide the cooked quinoa into bowls and top with the marinated kale and cooked chicken.
Drizzle generously with the sun-dried tomato sauce.
Top with fresh avocado slices and serve immediately.
Notes
You can prepare the chicken and sauce up to two days in advance for easy meal prepping. Store the avocado separately to prevent browning. If you prefer a warmer bowl, lightly sauté the kale after marinating.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Sautéing and blending
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 65mg