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Healthy Chicken Quinoa Beet Bowls | aberdeenskitchen.com

Healthy Chicken Quinoa Beet Bowls

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5 from 1 review

  • Author: Aberdeen
  • Total Time: 30 minutes
  • Yield: 2 1x

Ingredients

Units Scale

For the Salad

  • 1/2 cup tricolor quinoa
  • 2 boneless, skinless chicken breasts
  • 1 cup roughly chopped laciento kale, packed
  • 1 blood orange, rind and pith removed, thinly sliced
  • 1 orange, rind and pith removed, thinly sliced
  • 4 cooked beets* (I used two red and two gold), sliced into wedges
  • 2 tablespoons parsley, roughly chopped
  • 2 tablespoons fresh basil, roughly chopped
  • 1 tablespoon lemon zest
  • Extra virgin olive oil

For the Chicken Rub

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon parprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. In a small pot, add quinoa, 1 cup of water, and a pinch of salt. Bring to a boil, cover and reduce to medium low. Cook until quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork, and set aside.
  2. While quinoa is cooking, mix together chicken rub spices in a small bowl. Pat chicken breasts dry and sprinkle both sides liberally with rub mix.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chicken and cook until the temperature reaches 165°F, about 6 minutes per side. Remove from pan and let rest for five minutes before slicing.
  4. Using the same pan, add the sliced kale and cook for a minute or two over medium heat. Just enough to soften up the leaves a little bit and get a little flavor.
  5. Make the gremolata: Combine basil, parsley, and lemon zest in a small bowl.
  6. Assemble the bowls: Place quinoa, kale, beet wedges, and orange slices into two bowls. Top with sliced chicken. Drizzle with a little olive oil and sprinkle with gremolata.

Notes

Unless you already have some leftover cooked beets, here's the easiest way ever to get your beets salad ready: Add beets to a large pot of water. Bring to a boil, reduce to a simmer, and cook until the beets are soft enough to pierce with a fork but not soft enough to break apart, around 40 minutes. Run under cold water to stop the cooking. The peel will come off easily using your hands or a spoon!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Find it online: https://www.aberdeenskitchen.com/2018/01/healthy-chicken-quinoa-beet-bowls/