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Lunch

Chicken Quinoa Bowl

10 Mins
4 Servings
sweet potato, kale, pecans, apple, goat cheese and Tyson® Grilled Chicken Breast Strips

Ingredients

11 ounces Tyson® Grilled Chicken Breast Strips

2 cups quinoa, cooked according to package instructions

1 sweet potato, peeled and small diced

1 cup pecans, rough chopped

8 cups (64 ounces) kale, chopped and washed

2 tablespoons oil, divided

2 tablespoons water, divided

½ green apple, cored and diced

salt and pepper to taste

⅓ cup crumbled goat cheese

Alternative Product: Tyson® Oven Roasted Diced Chicken Breast

A flavor-packed harvest bowl loaded with a cozy blend of flavors featuring Tyson® Grilled Chicken Breast Strips.
Product Promo Image

Make it with Grilled Chicken Breast Strips

Directions

  1. Preheat oven to 425°F. Toss diced sweet potato in 1 tablespoon of oil, sprinkle with salt and pepper and place on baking sheet. Place pecans on separate baking sheet and place both in oven. Cook pecans for 4 minutes and cook sweet potatoes for 18 minutes.
  2. While sweet potatoes are in the oven, heat a large non-stick skillet over medium high heat with one tablespoon of oil and one tablespoon of water. Place chicken in pan and cook for 4 to 6 minutes, turning occasionally to ensure even browning. Cook to internal temperature of 170°F.
  3. When chicken is cooked, move it to one side of the pan and place in kale, one handful at a time until cooked down. Place one tablespoon of water in pan and cover for 30 seconds to one minute.
  4. Remove cover and add in quinoa, salt and pepper, apples, and sweet potatoes. Mix well.
  5. Top with pecans and goat cheese.