Chicken Quinoa Bowl
Lets see, how can I describe this bowl?? Cucumber and tomato salad with a balsamic vinaigrette provides great texture, bites of chicken that are tender and juicy, sweet but also savory notes on your tongue from the fresh basil, soft and mild ricotta cheese to balance the bold flavor of balsamic, all on a bed of fluffy quinoa. This bowl is great as a warm dinner but also makes a fantastic cold lunch!
Ingredients
Quinoa
- ½ cup Quinoa
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black pepper or to taste
Chicken
- 8-10 ounces Chicken tenders
- Oil of choice for cooking the chicken
- Salt
- Black pepper
- Onion granules or powder
- Garlic granules or powder
Cucumber and Tomato Salad
- 1 cup Diced English Cucumber ½ a cucumber
- 1 cup Cherry Tomatoes halved
- 2 Tablespoons Extra virgin olive oil
- 1 Tablespoon Balsamic vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon Sea salt
- ⅛ teaspoon Black pepper fresh cracked
- 1 dash Garlic granules or powder
Other Toppings
- ¼ cup Ricotta cheese
- 2-4 Tablespoons Chopped fresh basil
- Balsamic glaze/reduction
Instructions
The quinoa
- Cook the quinoa according to the package directions.
- Season with the salt and pepper.
The chicken
- Drizzle the chicken with the oil and season generously with the seasonings, flip over and repeat on the other side.
- Heat a medium sized frying pan over high heat until hot. Add the chicken and reduce the heat to medium/high. Cook for about 3-5 minutes per side or until cooked through (160°F in the thickest part).
- Transfer to a plate to rest for a few minutes then cut into bite size pieces.
The salad
- Add the cucumber and tomatoes to a bowl.
- In a jar with a tight fitting lid add the rest of the ingredients and shake vigorously until combined. Pour over the veggies and toss until they are evenly coated.
Assemble
- Divide the quinoa between two serving dishes. Top with the salad and chicken.
- Place a dollop of ricotta cheese and the basil on top. Drizzle with balsamic glaze.