Are you ready to elevate your weeknight dinner with a dish that’s not only bursting with flavor but also packed with nutrients? Introducing our tantalizing Chicken Quinoa Bowls with Romesco Sauce—a Spanish-inspired masterpiece that’s sure to impress your taste buds and your dinner guests! With a perfect balance of juicy grilled chicken, fluffy quinoa, and the rich, smoky essence of romesco sauce, this dish is a delightful way to enjoy a healthy meal without sacrificing taste. Ready to embark on a culinary adventure that will make your kitchen the talk of the town? Let’s dive into this recipe that’s as simple as it is satisfying!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 cups cooked quinoa
- 2 chicken breasts, grilled and sliced
- 1/2 cup romesco sauce
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Prepare the quinoa by rinsing it thoroughly under cold water. In a medium saucepan, combine 2 cups of quinoa with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, season chicken breasts with salt and pepper. Preheat a grill pan or outdoor grill to medium-high heat. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into thin strips.
- Wash and halve the cherry tomatoes. Gently wash the spinach leaves and pat dry with paper towels.
- To assemble the bowls, divide the cooked quinoa evenly among 4 serving bowls as a base.
- Arrange sliced grilled chicken on top of the quinoa. Scatter halved cherry tomatoes around the chicken.
- Drizzle romesco sauce generously over the chicken and quinoa. Spread fresh spinach leaves around the bowl.
- Finish by drizzling a small amount of olive oil over each bowl. Season with additional salt and pepper to taste.
- Serve immediately while chicken is still warm, ensuring each bowl has a balanced mix of quinoa, chicken, sauce, and fresh vegetables.
Tips
- Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can give it a bitter taste.
- Grill to Perfection: For the juiciest chicken, let it rest after grilling. This allows the juices to redistribute, ensuring every bite is tender and flavorful.
- Customize Your Veggies: Feel free to swap out the cherry tomatoes and spinach for your favorite veggies—bell peppers, cucumbers, or even avocado make great additions!
- Make Ahead: Prepare the quinoa and grill the chicken in advance. This meal can be assembled quickly for a nutritious lunch or dinner during a busy week.
- Drizzle Generously: Don’t be shy with the romesco sauce! It’s the star of the dish, adding depth and a burst of flavor to the entire bowl.
- Experiment with Seasoning: Enhance the flavor profile by adding spices like paprika or cumin to the chicken before grilling for an extra kick.
- Serve Warm: For the best experience, serve the bowls immediately while the chicken is still warm and the quinoa is fluffy.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: g
Cholesterol: 85mg
