Yellow Spicy Chicken Quinoa Bowl

Kitty FloridoJuly 9, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I’ve been on a meal-in-a-bowl recipe search for the blog, and even though I have many others brewing, this one is one of all-time my favorites. Its full of spices, and has plenty of a kick that you don’t need additional hot sauce to top it with. One bowl recipes, in my book need to have protein, veggies and some type of grain/noodles – they also have to be healthy, filling and full of flavor.

This recipe took me a bit to master, but finally figured out the flavor that was missing: cumin! I first started adding curry, turmeric and paprika – but there was something a bit bland about the flavor. It was good, but missing a bit of a nutty flavor – and cumin was what brought it all together.

To best prepare this recipe, sauté the onion first, then add the garlic and chicken. After you cook that off, remove the chicken from the pan, adding the vegetables (starting off with the carrots), later on to add back the chicken and serve it next to the quinoa. I hope you like this first bowl of many!

Kitty

Chicken Quinoa Bowl

A Foodies’ Kitchen Original
2 servings

Ingredients:
½ cup of quinoa
1 ½ cups of water
1 chicken breast, cut in cubes
½ carrot, diced
½ zucchini, cut in quarters
½ white onion, chopped
⅓ red bell pepper, chopped
½ teaspoon of garlic in chilly sauce
¼ teaspoon of turmeric
¼ teaspoon of curry
¼ teaspoon of cumin
¼ teaspoon of paprika
⅛ teaspoon of cayenne pepper
salt and pepper to taste
coconut oil
sesame seeds as garnish

Directions:

If your quinoa is not pre-rinsed, make sure you measure your quinoa and rinse it twice.
In a medium pot, bring 1 ½ cups of water to a boil. Add your rinsed quinoa and cook it for 13-14 minutes or according to the package instructions. After the cooking time is done, fluff it with a fork and set aside.
While the quinoa is cooking, add all the spices (turmeric, curry, cumin, paprika, cayenne pepper, salt and pepper) to the chicken, and toss until combined.
In a big pan, heat a bit of coconut oil and add the chopped onion and garlic, and cook until translucent.
Add the chicken to the pan and distribute it evenly so the chicken bits can cook throughly. Using kitchen tongs, turn to cook on the other side. When cooked through, transfer the chicken to a clean bowl while you prep the rest of the veggies.
Add a bit more coconut oil to the pan, and add the bell pepper to cook. Then add the carrot, and continue cooking until it’s still crunchy but tender to pinch with a fork.
Lastly, add the zucchini and chicken, cook and mix until combined.
To serve, divide the cooked quinoa into two bowls, then topping with half the curry chicken mix. Sprinkle with sesame seeds.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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