Quinoa Chicken Bowl
Ingredients serves 2
- 1 cup shredded chicken
- 1 cup cooked quinoa
- 1/4 cup green onion
- 1/2 cup cooked cubed sweet potatoes
- 1/2 cup chopped kale
Cook quinoa according to package instructions. Bake 1 large sweet potato for 40 mins at 350 degrees. Meanwhile, chop green onion and kale set aside. Let the sweet potato cool, remove skin and cube. When quinoa is fluffy and soft(approximately 25 mins) add the green onion and the kale. Mix to incorporate and cook slightly. Add chicken and drizzle with dressing.
Dressing
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1/2 tsp salt & pepper
- 2 tsp raw honey
- 1 tsp dijon mustard
- 1/2 tsp garlic powder
Whisk all ingredients together set aside. Drizzle over the bowl.
Variation:
- Mexican theme corn, black beans, green or red peppers.
- Greek theme kalamata olives, feta, artichoke hearts
- Add shrimp with a spicy sauce
- Or maybe steak and baby sweet tomatoes
