Chicken Quinoa Bowl

When looking for healthy recipe options for the family, simple, fresh and flavorful are three boxes that must get checked. This chicken quinoa bowl with balsamic dressing checks all three and then some. It comes together in 40 minutes and is full of flavor, incredibly healthy and can be easily altered to accommodate seasonal fresh vegetables. You may wish you had stumbled upon this recipe years ago.

Quinoa has gained much popularity over the past several years and for good reason. The tiny seeds have a fluffy texture and slightly nutty taste that absorb other flavors from the dish, all while delivering a mega-dose of nutrients. While technically not a grain, quinoa (pronounced keen-wah) is actually the seed of a plant indigenous to South America. Quinoa has been a staple food for thousands of years in parts of South America, dating back to the Incas who regarded it as sacred. The discovery of quinoa by the rest of the world is due in part to its versatility but primarily to its nutritional content. These little seeds are low in calories, high in fiber and contain a good amount of protein. In addition, quinoa is a source of  antioxidants and minerals, including iron, zinc, magnesium and folate, among many others. So, if you have yet to incorporate this superfood into your diet, give these chicken quinoa bowls with balsamic dressing a try. Your body will thank you.

Ingredients for Chicken Quinoa Bowls With Balsamic Dressing

• Balsamic vinegar: Originating in Modena Italy, balsamic vinegar is made from grape juice aged in wood casks. It’s dark in color and has a complex, sweet, tart and herbal flavor. In this recipe, the vinegar is reduced to become thicker.
• Quinoa: There are three varieties of quinoa: red, white and black. White is the most common and has the mildest flavor of the three. Any of them can be used in this recipe.
• Chicken: Use boneless, skinless chicken breast halves that are approximately 6 ounces each.
• Olive oil: Extra virgin will add the most flavor to the dish and is used to coat the chicken and vegetables before broiling.
• Garlic powder: Dried garlic powder will add flavor without the more intense spicy garlic flavor of fresh cloves.
• Asparagus: Rich in vitamins and antioxidants, asparagus adds a faint bitterness while boosting the overall nutritional content of this dish.
• Yogurt: Plain Greek yogurt is mixed with the balsamic reduction to make a creamy dressing.
• Mustard: Spicy brown mustard is another ingredient used in the balsamic dressing. The mustard adds a spicy, zesty complexity to the dressing.
• Avocado: Ripe avocados creamy and slightly sweet flavors pair well with the earthy, nuttiness of the quinoa.
• Tomatoes: Ripe tomatoes burst with a sweet and slightly acidic flavor that perfectly compliments the balsamic dressing and the chicken quinoa bowl.

Directions

Step 1: Make the reduction

In a small saucepan, add the vinegar and bring it to a boil. Turn down the heat to a simmer, stiffing occasionally until it begins to thicken and reduce. About two to three minutes. Transfer the reduction to a bowl and allow to cool completely.

Step 2: Cook quinoa

In a medium saucepan, bring the water to a boil and add the quinoa. Reduce the heat to a simmer, and cover. Cook the quinoa until the liquid is absorbed, about 10 to 12 minutes. Remove from the heat and fluff the quinoa with a fork.

Step 3: Cook the chicken

Preheat the broiler. Toss the chicken with olive oil, garlic powder, salt and pepper and place on half of a greased 10×15-in baking pan. Place the pan in the boiler four inches from the heat and cook for five minutes. Meanwhile, toss the asparagus with olive oil, salt and pepper.

Step 4: Cook the asparagus

Remove the pan from the oven, and flip the chicken over. Place the asparagus on the other half of the baking pan and place back into the broiler. Cook for three to five minutes until a thermometer inserted into the chicken reads 165º and the asparagus is tender. Remove from the broiler and let the chicken stand for five minutes to allow the juices to settle before slicing.

Editors Tip: Once you’ve added the asparagus to the pan with the chicken, there’s no need to turn it; just let it cook as is.

Step 5: Dress and serve

Add the mustard and the yogurt to the bowl with balsamic reduction and mix thoroughly until completely incorporated. Divide the quinoa between two bowls and top each the chicken, avocado and tomatoes. Drizzle the bowl with the balsamic dressing and serve.

Chicken Quinoa Bowls with Balsamic Dressing Variations

• Make it Buffalo: Replace the balsamic dressing with your favorite store-bought or homemade buffalo wing sauce. Add some blue cheese crumbles to complete the profile
• Add more veggies: These chicken quinoa bowls are the perfect vehicle for any fresh veggies you have on hand. Try adding shredded carrots, cucumber, chopped kale, radishes or beets.
• Make a burrito bowl: Replace your favorite burrito bowl with a healthier alternative by using this chicken quinoa bowl as the base. Mix in some black beans, slice in leftover corn from the cob, sliced jalapeños and chopped cilantro. Top it off with a squeeze of lime juice and your favorite salsa for a southwestern variation.

How to Store Chicken Quinoa Bowls with Balsamic Dressing

You can store the leftover chicken quinoa bowls in the refrigerator for up to three to four days.

Can you make chicken quinoa bowls ahead of time?

Yes! In fact these quinoa bowls taste great cold as well so they make a perfect lunch the next day. Just follow the directions for preparation and then store in an airtight container and in the refrigerator for three to four days until ready to use.

Kale Quinoa Salad Tips

Should I rinse quinoa before cooking?

It’s advisable to rinse your quinoa before cooking, due to a natural ingredient called saponin that coats the quinoa to protect it from pests and fungus. It has a soap-like flavor, so giving it a good rinse similar to washing rice, will improve the taste in the final product.

Can I cook the quinoa in stock or broth for more flavor.

You definitely can. Simply substitute chicken stock or broth for the water and you’ll have a more flavorful base for the chicken quinoa bowls.

Is there a good substitute for balsamic vinegar?

Red wine, rice or apple cider vinegars will all work well in this recipe but each will bring a different flavor profile. If you use a different vinegar you may want to a add little honey to the dressing to account for the sweetness that will be lost from the balsamic.