Harvest Chicken And Quinoa Bowl
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 large chicken breasts, cubed into bite-sized pieces
- 1 cup quinoa, rinsed thoroughly
- 2 cups chicken broth (or water)
- 2 medium sweet potatoes, peeled and diced
- 4 cups chopped kale or baby spinach
- 1 large Honeycrisp apple, sliced or diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup crumbled goat cheese or feta
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Place the diced sweet potatoes and cubed chicken on a large sheet pan. Drizzle with 1 tablespoon of olive oil, dried thyme, salt, and pepper. Toss well to coat. Spread them in a single layer and roast for 20-25 minutes until the chicken is cooked through and the sweet potatoes are fork-tender and slightly caramelized.
- While the roasting happens, combine the rinsed quinoa and chicken broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for 15 minutes. Once the liquid is fully absorbed, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- If you are using kale, place the chopped leaves in a large bowl with a tiny splash of olive oil and a pinch of salt. Use your hands to “massage” the kale for 1-2 minutes until the leaves become soft, tender, and bright green. This step is essential for removing the bitterness of the kale. If using baby spinach, no preparation is needed.
- In a small jar or mixing bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and the remaining 2 tablespoons of olive oil. Stir until the dressing is emulsified and smooth. Taste and add a pinch of salt or pepper if desired.
- Divide the cooked quinoa among four bowls. Top each bowl with a generous portion of roasted chicken and sweet potatoes. Add the massaged kale, sliced apples, dried cranberries, and chopped nuts. Sprinkle with the crumbled cheese and drizzle the maple balsamic dressing over the top before serving.