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Busy Girl Bites | Kale and Quinoa Bowl with Sundried Tomato Sauce

Kale and Quinoa Bowl with Sun-dried Tomato Sauce

Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Author Sam - Busy Girl Bites

Ingredients

Marinade

  • 1/4 cup olive oil
  • 2-3 T lemon juice
  • salt and pepper to taste

Bowls

  • 2 large or 4 small chicken breasts
  • 1 bunch kale washed, de-stemmed, and chopped
  • 2 cups quinoa
  • 1 avocado

Sun-dried Tomato Sauce

  • 1 16- oz jar of sun-dried tomatoes drained
  • 2 cloves garlic
  • 2 T lemon juice
  • 1/4 c olive oil
  • 1/2 c almonds
  • salt and pepper to taste

Instructions

  1. Whisk together ingredients for marinade and marinate chicken about 1 hour.
  2. Saute chicken over medium high heat for 5-7 minutes per side or until cooked through.
  3. Cook quinoa according to package directions.
  4. Saute the kale in 1 tsp of olive oil over medium heat until wilted. Season with salt and pepper to taste.

To Freeze

  1. Store cooked quinoa in its own bag, and cooked kale and chicken together in separate bag.

To Eat

  1. Thaw overnight. Place ingredients for sauce in a blender or food processor and pulse until combined. Stir 1/2 of the sauce into the quinoa, add kale and chicken, and reheat. Garnish with remaining sauce and avocado.

Recipe Notes

While the chicken marinates, work on sautéing the kale for this and the other kale bowls in my meal prep plan! Check out my quick tips page for other meal prep tips!

Adapted from Pinch of Yum