Chicken Quinoa Bowl

A flavor-packed harvest bowl loaded with a cozy blend of flavors featuring Tyson® Simply Roasted Chicken Breast Strips.

A flavor-packed harvest bowl loaded with a cozy blend of flavors featuring Tyson® Simply Roasted Chicken Breast Strips.

Chicken Quinoa Bowl

Prep Time
10

MINUTES

10 minutes
Cook Time
18

MINUTES

18 minutes
Serves
4

Calories
530

  • Calories530
  • Total Fat34 g
  • Cholesterol60 mg
  • Sodium420 mg
  • Total Carbohydrate36 g
  • Protein25 g

Ingredients

  • 1 package Simply Roasted 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

  • cup crumbled goat cheese

Cooking Instructions

  • 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.
  • 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.
  • 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.
  • Remove cover and add in quinoa, salt and pepper, apples, and sweet potatoes. Mix well.
  • Top with pecans and goat cheese.