Lunch
Kale and Quinoa Chicken Bowl
Ingredients
12 ounces Tyson® Grilled Chicken Breast Strips
1¼ cup fat free chicken broth or water
1 bag baby kale, arugula and/or spinach (6 ounces)
1 cup cherry or grape tomatoes, halved
1/2 cup Wish-Bone® Italian Dressing
1/4 cup pitted ripe olives, sliced
3/4 cup quinoa
1/4 cup crumbled low fat Feta cheese
Alternative Product: Tyson® Oven Roasted Diced Chicken Breast
Tyson® Grilled Chicken Breast Strips headline this colorful one bowl wonder. Just toss them in with a few fresh ingredients and top with Wish-Bone® Italian Dressing for a full-flavored superfood salad.
Make it with Grilled Chicken Breast Strips
Directions
- Mix quinoa and chicken broth in a large microwave-safe bowl with cover. Microwave on High 10 minutes (cooking time may vary; adjust time as needed). Let stand 2 minutes; stir. Quinoa should be tender enough to eat, but with a little pop upon biting. Set aside to cool.
- Toss warm quinoa, kale, tomatoes, Italian dressing and olives in large bowl.
- Arrange on serving platter and top with Chicken. Sprinkle with feta cheese. Drizzle, if desired, with additional dressing.
