Marinated Kale and Chicken Bowls with Sun-Dried Tomato Sauce
Try this Marinated Kale and Chicken Bowls with Sun-Dried Tomato Sauce recipe.
Try this Marinated Kale and Chicken Bowls with Sun-Dried Tomato Sauce recipe.
- 1/2 teaspoon salt
- juice of one lemon
- 1 avocado
- 1 lb. boneless skinless chicken breasts
- 2 cups uncooked quinoa
- 1/3 upolive oil
- 1/2 upolive oil
- 1-2 cloves garlic
- a few good squeezes of lemon juice (totaling about
- 1 bunch kale
- sesame seeds or crushed red pepper flakes for topp
- 1 16 ounce jar sun dried tomatoes drained
- 1/2 easpoonsalt (more to taste - i prefer more like 1
- 1/2 upalmonds
- Carbohydrate 77.1649508333334 g
- Cholesterol 65.77089365 mg
- Fat 15.5714580136667 g
- Fiber 11.2559582381894 g
- Protein 43.04858205825 g
- Saturated Fat 2.23333037191667 g
- Serving Size 1 1 Serving (287g)
- Sodium 82.9474267916667 mg
- Sugar 65.9089925951439 g
- Trans Fat 1.35010287191667 g
- Calories 620 calories
Step-by-step
- MARINATE: Whisk the marinade ingredients together. Cut the kale. Marinate the chicken and the kale in the marinade sauce in the fridge. In terms of timing, your best bet is to let the kale go overnight, but the chicken doesn't need quite as long - the lemon juice starts to mess with the texture after a while, so if you can, try for 30 minutes to 2 hours of marinating with the chicken.
- COOK CHICKEN: Place a nonstick pan over medium-high heat. Add the chicken and saute until golden brown on both sides and cooked through. Let stand a few minutes before cutting.
- QUINOA: Cook the quinoa according to package directions. When the quinoa is done, stir ½ cup of the sauce throughout to distribute.
- SUN DRIED TOMATO SAUCE: While the quinoa cooks, make the tomato sauce by pulsing everything together in a food processor (add almonds last to preserve a little bit of crunchiness).
- SERVING: To serve, fill bowls with quinoa, kale, chicken, avocado, and sun-dried tomato sauce. Top with sesame seeds, red pepper flakes, olive oil, or anything else you want because it's a free country and food is delicious!
My Go-To Weeknight Dinner: Marinated Kale and Chicken Bowls
As a busy working mom, finding time to cook healthy, delicious meals can feel like a Herculean task. Between work deadlines, school pick-ups, and managing a household, the last thing I want is to spend hours in the kitchen. That’s why I’ve developed a love for recipes that are both nutritious and incredibly efficient. This Marinated Kale and Chicken Bowls recipe has become a staple in our weekly meal rotation, and for good reason. It's quick to prepare (mostly prep work!), packed with flavor, and unbelievably versatile.
The secret lies in the marination process. Marinating the chicken and kale overnight infuses them with a bright, zesty flavor that elevates the entire dish. I usually do this the night before, which means all I have to do the next evening is cook the chicken, quinoa, and pulse together the sun-dried tomato sauce. It's practically a one-pan wonder (excluding the quinoa, of course), leaving minimal cleanup – a huge plus for any busy individual!
The beauty of this recipe lies in its adaptability. It’s a fantastic base for experimentation. Feel free to swap out ingredients based on your preferences and what you have on hand. One day I might add a sprinkle of feta cheese, another day some toasted pepitas. Sometimes, I’ll even use different greens if I don’t have kale, spinach or arugula work perfectly. The sun-dried tomato sauce adds a delicious tangy and slightly sweet depth that complements the other flavors beautifully. The almonds add a wonderful crunchy texture and healthy fats.
Why this recipe works for me:
- Prep ahead: The marinating step can be done the night before, saving precious time on busy weeknights.
- Healthy and nutritious: Packed with protein, fiber, and healthy fats, this meal is both satisfying and good for you.
- Quick cooking time: Once the marinating is done, the actual cooking time is minimal.
- Versatile and customizable: Easily adapt the ingredients to suit your taste preferences and dietary needs.
- Minimal cleanup: Fewer dishes to wash means more time for other things!
Beyond the Bowl:
Don't limit yourself to just bowls! This flavorful chicken and kale combination is incredibly versatile. You could easily use it as a filling for tacos, wraps, or even salads. The sun-dried tomato sauce also makes a fantastic pasta sauce. The possibilities are endless!
This recipe is more than just a meal; it's a testament to the power of efficient cooking. It’s a perfect illustration that you can enjoy healthy, delicious food without sacrificing precious time. So, if you’re looking for a simple, yet impressive, weeknight dinner that will leave you feeling satisfied and energized, then give this Marinated Kale and Chicken Bowls recipe a try. You won't regret it!
Tips for Success:
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook until it's just cooked through.
- Adjust seasoning to your taste: Add more salt, pepper, or lemon juice to your liking.
- Use fresh ingredients: Fresh ingredients will always result in the best flavor.
- Get creative with toppings: Experiment with different toppings to find your favorite combination.
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out and what variations you try.
