Chicken and Quinoa Grain Bowls | EASY DINNER
Chicken and Quinoa Bowl is an easy weeknight dinner that you can throw together with leftover quinoa, chicken, any vegetables and nuts - hearty and healthy!
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???? BOWL INGREDIENTS
1 ½ cups uncooked quinoa
1 pound boneless chicken breast or tenders
2 tablespoons olive oil divided
½ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon coriander
¼ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
6 cups chopped kale
1 pint cherry tomatoes
½ cup toasted silvered almonds
Chopped parsley for serving
INSTRUCTIONS
1. Place quinoa in a small saucepan and add 2 ¼ cup water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.
2. In a shallow bowl, stir together 1 tablespoon olive oil along with the paprika, turmeric, coriander, onion powder, salt and pepper. Add chicken to the bowl and coat in the seasoning mixture.
3. In a medium skillet over medium heat, heat the remaining 1 tablespoon olive oil. Transfer the chicken to the skillet and cook until the juices run clear, about 3-4 minutes per side. Remove from heat and allow it to cool, then slice each breast into strips.
4. In the same skillet used to cook the chicken, add the kale and cook on medium-high heat until softened and charred, about 3-5 minutes, stirring frequently. You may have to cook in batches. Set aside.
5. In the same skillet, add the cherry tomatoes and cook on medium-high heat until softened and charred, about 3-5 minutes, stirring frequently. Set aside.
6. Assemble the chicken and quinoa bowls by dividing the quinoa, chicken, kale, tomatoes and almonds between four bowls. Garnish with chopped parsley and serve immediately.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
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SMALL BOWLS:
BOWLS:
MEASURING SPOONS & CUPS:
SAUCE PANS:
SINGLE BURNER:
⏱️ TIMESTAMPS:
0:00 Introduction
0:35 Ingredients you’ll need
0:56 Preparing the chicken
1:27 Cooking the quinoa
1:44 Cooking the chicken
2:20 Cooking the vegetables
3:24 Assembling the bowl
4:04 Taste test
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#ChickenAndQuinoa #GrainBowl #QuinoaRecipes #Chicken #ChickenRecipes
Ich mache diesen Auflauf jedes Wochenende! Leckeres Rezept für Brokkoli mit Blumenkohl! Nahrhaft!
Unglaublich leckeres und einfaches Abendessen. Ich werde diesen Auflauf definitiv jedes Wochenende für meine Lieben machen! Dieser Gemüseauflauf ist ganz einfach und schnell zubereitet. Brokkoli und Blumenkohl sind sehr zart und weich. Das ist ein sehr leckerer Auflauf. Gebratenes Gemüse ist eine sehr gesunde und einfache Mahlzeit. Kochen Sie also Gemüse und ein köstliches Abendessen wird Ihnen gefallen. Das Rezept für ein duftendes und leckeres Abendessen für die ganze Familie. Ich habe Brokkoli mit Blumenkohl noch nie so lecker gegessen. Leckeres Auflaufrezept.
❤️ Abonniert den Kanal
REZEPT UND ZUTATEN:
Kartoffeln 800 gr.
1 Blumenkohl.
1 Brokkoli.
Salz 1 Esslöffel.
Zum Kochen bringen und 2 Minuten kochen.
Olivenöl.
Gemüse ist fertig.
1 Birne.
Olivenöl.
Frittieren bis sie goldbraun sind!
1 Karotte.
Salz.
Schwarzer Pfeffer.
Butter.
Mehl 3 Esslöffel.
Bei schwacher Hitze kochen.
Gemüse- oder Hühnerbrühe 500 ml. / 2 Tassen.
Milch 100 ml. / 1/2 Tasse.
Salz.
Basilikum.
Französische Kräuter.
Noch 2 Minuten kochen.
Mozzarella 100 gr. / 1/2 Tasse.
Im Ofen bei 180°C (350°F) 15 Minuten backen.
Das Aroma ist unglaublich!
Unbedingt kochen!
Lass mich in den Kommentaren wissen, wie dir dieses Rezept gefällt!
Vielen Dank für eure Kommentare und LIKE!
Guten Appetit!
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Stellt eure Daumen hoch und vergesst nicht zu kommentieren.
Teile dieses Video mit deinen Freunden in sozialen Netzwerken. Das Rezept wird in Ihrem Profil gespeichert! Dankeschön!
Frische Rezepte - gesund kochen!
Auf meinem Kanal finden Sie - Zucchini Rezepte, Gemüseaufläufe, Abendessen-Ideen, Rezepte, frische Rezepte, Abendessen, Frühstück, Blumenkohl-Rezepte, Gemüse, lecker und schnell, lecker, gesundes Rezept, gesunde Ernährung, Kartoffeln, Familienrezepte, Aufläufe, Zucchini , Brokkoli, Kohl, Kartoffeln, Gemüse gerichte, Brokkoli Aufläuf, Rüben, Blumenkohl, Salate und vieles mehr!
#Frische_Rezept #Rezept #Kartoffeln #Brokkoli #blumenkohl
Lemony Artichoke and Quinoa Salad
This Lemony Artichoke and Quinoa Salad is a light and refreshing summer salad that holds up well in the refrigerator and is perfect for meal prep! FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
1 cup quinoa
1 fresh lemon
1/4 cup olive oil
2 cloves garlic, minced
1 tsp salt
freshly cracked pepper
1 13oz. can quartered artichoke hearts*
1 red bell pepper
1 cup chopped fresh parsley
1 15oz. can chickpeas
INSTRUCTIONS
1. Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a pot with 1.75 cups water. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes (lid on).
2. While the quinoa is cooking, prepare the lemon garlic dressing. Zest the lemon, then squeeze the juice (you'll need 1/4 to 1/3 cup juice). Add the lemon juice and 1 tsp of the zest to a bowl or jar along with the olive oil, minced garlic, salt, and some freshly cracked pepper (10-15 cranks of a pepper mill). Whisk the ingredients together or close the jar and shake until they are combined. Set the dressing aside.
3. After the quinoa has cooked, spread it out into a casserole dish or other wide shallow dish and refrigerate uncovered for about 15 minutes to cool it down.
4. While the quinoa is cooling, prepare the rest of the salad ingredients. Drain the artichoke hearts and roughly chop them into smaller pieces. Finely dice the red bell pepper. Roughly chop the parsley. Rinse and drain the chickpeas. Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.
5. Once the quinoa has cooled, add it to the bowl with the other salad ingredients. Toss gently to combine, then drizzle the lemon garlic dressing over top. Gently toss again until everything is coated in dressing. Serve immediately or refrigerate up to 4-5 days.
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Best Mini Quiche Recipe - Mushroom Spinach and Feta Mini Quiches
This quiche recipe with mushroom, spinach, and feta will surely be the star of the show at any breakfast or brunch you serve up. Quiche's are traditionally a French tart with custard filling, but you won't need any complicated pastry dough for this recipe. To make this easy savory bite, you'll just add mushroom, spinach, and feta cheese to your custard batter and ladle a generous amount into a baking tin before sticking them in the oven.
Recipe:
I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
Welcome to my channel!
300g celery
Chop the celery
Medium heat
Olive oil
Add the celery to the pan
Cook for about 2 minutes
3 cloves of garlic
Cook for 1 minute
3 potatoes
320g potatoes
Dice the potatoes
Add the potatoes to the pan
Cook for 2-3 minutes
35g parsley
Chop the parsley
Add the parsley to the pan
Salt to taste
Black pepper
500ml vegetable broth
Cook for 15 minutes
Whole wheat bread crusts
Cut into smaller pieces
1tbsp salted butter
Add the bread crusts to the pan
Fry for 3-5 minutes
After cooking for 15 minutes
Transfer to a smaller pot or bowl
Blend the soup
The soup is ready to serve now!
It's very tasty
This soup is super healthy and delicious!
Done!
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Quinoa and tofu pilaf with leek, mushrooms, cranberries and pecans
Are you looking for a healthy side dish to serve at Thanksgiving? Look no further than this delicious recipe from Mairlyn Smith!