Marinated Kale and Chicken Bowls with Sun Dried Tomato Sauce

this recipe

Let’s be honest here.

I am sitting at the studio looking at this gorgeous memory of a meal from last week, pretending like I have myself put together and that I’m going to write a nice, thoughtful post about how much I love these kale and chicken quinoa bowls with marinated kale WHICH I DO LOVE SO VERY MUCH.

But.

Considering the following:

… I think I might be better of just coming clean with you and just admitting that today is all about playing email catch up, sipping on an extra coffee, getting my lion’s mane of hair officially untangled, and finding my way back into easy + delicious + clean post-weekend-trip food.

I mean, if I could just eat A SINGLE VEGETABLE today and maybe wear something semi-clean, I’d be winning.

You’re feeling Monday too? In the not-best-possible way? Come with me, friends. I want you alllll aboard this yummy train.

bowl with kale, chicken, quinoa and sun dried tomatoes with a fork and jar of sauce

This bowl is everything clean eating should be: nutritious, full of flavor, multi-textured, satisfying, colorful, and all-around happy. That’s because it’s loaded with seasoned quinoa, lemony chicken, and the magical thing known as marinated kale which is actually, um, just like it sounds. Marinated Kale. Mind blown, right? Also – you know there’s gotta be an avocado half on that bowl because VEGETABLES, and don’t think for a second that we are going sauceless. Load it up with that sun dried tomato sauce, guys. Just load it up.

It comes together quickly, it’s really pretty to look at, and it’s flexible to whatever ingredients you have on hand –> I just got a flash vision of grilled asparagus on top of this which is not at all seasonal in this hungry minute, but maybe someone will happen to find this in the summer someday and be able to use that glimmer of a good idea – it’s like a recipe message in a bottle for someone in a happier summertime place.

Dinner tonight! I’m thinking this rainbow bowl + you, me, Ben, and all the right reasons. I didn’t just say that tho.

Power to the Monday!

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Kale and Chicken bowls with avocado and sauce.

Marinated Kale and Chicken Bowls with Sun Dried Tomato Sauce

4.8 from 30 reviews

Description

Marinated Kale and Chicken Quinoa Bowl with Sun Dried Tomato Sauce! This recipe is clean, simple, and nutritious!

Ingredients

Marinade:

For the Bowls

For the Sun Dried Tomato Sauce:

Instructions

  1. MARINATE: Whisk the marinade ingredients together. Cut the kale. Marinate the chicken and the kale (separate bags, please!) in the marinade sauce in the fridge. In terms of timing, your best bet is to let the kale go overnight, but the chicken doesn’t need quite as long – the lemon juice starts to mess with the texture after a while, so if you can, try for 30 minutes to 2 hours of marinating with the chicken.
  2. COOK CHICKEN: Place a nonstick pan over medium high heat. Add the chicken and saute until golden brown on both sides and cooked through. Let stand a few minutes before cutting.
  3. QUINOA: Cook the quinoa according to package directions. When the quinoa is done, stir 1/2 cup of the sauce throughout to distribute.
  4. SUN DRIED TOMATO SAUCE: While the quinoa cooks, make the tomato sauce by pulsing everything together in a food processor (add almonds last to preserve a little bit of crunchiness).
  5. SERVING: To serve, fill bowls with quinoa, kale, chicken, avocado, and sun dried tomato sauce. Top with sesame seeds, red pepper flakes, olive oil, or anything else you want because it’s a free country and food is delicious!

Notes

In the pictures I’m using baby kale but I really prefer this with regular kale – baby kale starts to go soggy pretty fast with the marinade. Nutrition label does not include sauce, as amount will vary based on how your build your bowl.

Keywords: marinated kale and chicken bowls, sun dried tomato sauce, chicken bowl recipe

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