Marinated Kale & Chicken Bowl with Sun Dried Tomato Sauce

Marinated Kale & Chicken Bowl with Sun Dried Tomato Sauce

Today’s recipe is brought to you by Pinch of Yum. After making this bowl, I couldn’t resist sharing with you guys. “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. Also – you know there’s gotta be an avocado half on that bowl because…” duh!

Relatively easy to whip up quickly, easy on the eyes, and flexible to whatever ingredients you have on hand… you can’t go wrong with this bowl 🙂


Marinated Kale & Chicken Bowl with Sun Dried Tomato Sauce

For The Marinade
  • ⅓ cup olive oil
  • a few good squeezes of lemon juice (~about 3 tablespoons)
  • ½ tsp salt
For The Bowl
  • 2 c uncooked quinoa
  • 1 bunch kale
  • 1 avocado
  • 1 lb. boneless skinless chicken breasts
  • sesame seeds or crushed red pepper flakes for topping
For The Sun Dried Tomato Sauce
  • 1 16 oz jar sun dried tomatoes, drained
  • 1-2 cloves garlic
  • ½ tsp salt (or more if you want)
  • juice of one lemon
  • ½ c olive oil
  • ½ c almonds

IMG_3733 (1)


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 (or the same amount of the you do for the chicken if you didn’t realize you needed to marinate 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 (AND KALE): 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. I also decided to sauté my kale!IMG_3739 (1)
3- QUINOA: Cook the quinoa according to package directions. When the quinoa is done, stir ½ 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!


(check out my pinterest page!)

I hope you enjoy as much as I did 🙂


PS -> shout out to my Dad for letting me borrow is nice camera for a little bit to take pictures for my blog.. you’re the best!


Related Posts: Spicy Buddha Bowl & Spicy Tuna Sushi Bowl 

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