Description
These vibrant, nutrient-dense chicken bowls are the perfect solution for busy weeknights. Featuring succulent, high-heat seared chicken breast served over a fluffy bed of quinoa, fresh spinach, and sweet cherry tomatoes, this meal offers a satisfying balance of protein and wholesome greens. The entire dish is brought together with a zesty, creamy tahini dressing, providing a sophisticated flavor profile that is easy to customize with your favorite pantry staples.
Ingredients
1.5 lbs Chicken Breast
2 tbsp Olive Oil
1 cup Quinoa
1 pint Cherry Tomatoes
3 cups Baby Spinach
1/4 cup Tahini Dressing
Sea salt to taste
Cracked black pepper to taste
Dried oregano to taste
Instructions
Cook the quinoa according to package instructions until the germ has popped.
Slice chicken breasts into uniform one-inch cubes.
Season chicken with sea salt, black pepper, and dried oregano.
Heat olive oil in a skillet over medium-high heat until it shimmers.
Sear chicken in a single layer for six minutes per side until reaching 165°F.
Divide cooked quinoa into four deep bowls.
Top each bowl with a handful of fresh baby spinach.
Add the seared chicken and cherry tomatoes to each portion.
Drizzle with tahini dressing thinned with lemon juice and water.
Notes
Substitute chicken thighs for extra moisture if preferred. You can use kale as a sturdy alternative to spinach. Grains like brown rice or cauliflower rice work well if you don’t have quinoa. The bowl components are excellent for batch cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg