Marinated Kale and Chicken Bowls with Sun Dried Tomato Sauce

Marinated Kale and Chicken Bowls with Sun Dried Tomato Sauce

  • Serves: 4
Marinated Kale and Chicken Bowls with Sun Dried Tomato Sauce

Marinated Kale and Chicken Bowls with Sun Dried Tomato Sauce

Diets

  • Gluten free

Ingredients

  • Meat

    • 1 lb Chicken breasts, boneless skinless
  • Produce

    • 1 Avocado
    • 1 cloves Garlic
    • 1 bunch Kale
    • 1 Lemon, Juice of
    • 1 16 ounce jar Sun dried tomatoes
  • Condiments

    • 3 good squeezes Lemon juice
  • Pasta & Grains

    • 2 cups Quinoa
  • Baking & Spices

    • 1 tsp Salt
    • 1 Sesame seeds or crushed red pepper flakes
  • Oils & Vinegars

    • 3/4 cup Olive oil
  • Nuts & Seeds

    • 1/2 cup Almonds

Found on

Description

A little thing about me: I ♡ FOOD. I also love food photography. I wrote an ebook that can help you learn your camera and I also teach food photography workshops in our Minneapolis studio. Did you make a recipe? Tag @pinchofyum on Instagram or send me a snap. I WANNA SEE! facebook instagram pinterest

Ingredients

  • ⅓ cup olive oil
  • a few good squeezes of lemon juice (totaling about 3 tablespoons)
  • ½ teaspoon salt
  • 2 cups uncooked quinoa
  • 1 bunch kale
  • 1 avocado
  • 1 lb. boneless skinless chicken breasts
  • sesame seeds or crushed red pepper flakes for topping
  • 1 16 ounce jar sun dried tomatoes, drained
  • 1-2 cloves garlic
  • ½ teaspoon salt (more to taste - I prefer more like 1 teaspoon)
  • juice of one lemon
  • ½ cup olive oil
  • ½ cup almonds

Directions

  • 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 doesnt 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.
  • 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.
  • QUINOA: Cook the quinoa according to package directions. When the quinoa is done, stir ½ cup of the sauce throughout to distribute.
  • 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).
  • 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 its a free country and food is delicious!
  • Serves: 4
pinchofyum.com

pinchofyum.com

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Title:

Marinated Kale and Chicken Bowls with Sun Dried Tomato Sauce - Pinch of Yum

Descrition:

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…

Marinated Kale and Chicken Bowls with Sun Dried Tomato Sauce

  • Meat

    • 1 lb Chicken breasts, boneless skinless
  • Produce

    • 1 Avocado
    • 1 cloves Garlic
    • 1 bunch Kale
    • 1 Lemon, Juice of
    • 1 16 ounce jar Sun dried tomatoes
  • Condiments

    • 3 good squeezes Lemon juice
  • Pasta & Grains

    • 2 cups Quinoa
  • Baking & Spices

    • 1 tsp Salt
    • 1 Sesame seeds or crushed red pepper flakes
  • Oils & Vinegars

    • 3/4 cup Olive oil
  • Nuts & Seeds

    • 1/2 cup Almonds

The first person this recipe

pinchofyum.com

pinchofyum.com

6441 475

Found on pinchofyum.com

Pinch of Yum

Marinated Kale and Chicken Bowls with Sun Dried Tomato Sauce - Pinch of Yum

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…