HARVEST QUINOA BOWL
The flavors of fall packed into you satisfying bowl! You'll love this sweet and rich orange and fig dressing paired with fresh fall fruits, kale, and chicken. The perfect dish to meal prep for the week.
2 Chicken Breasts, cut in ½” cubes
2 cups Quinoa, cooked
1 cup Purple Kale, chopped
½ Medium Red Apple, thinly sliced
¼ cup Pomegranate Seeds
4 Tbsp Hazelnuts, chopped
¼ cup Feta Cheese
In a bowl toss chicken, 2 Tbsp oil, 2 Tbsp balsamic, 1 Tbsp dipper, and ½ tsp salt. Let marinate for 30 minutes.
Heat 1 tsp oil in a skillet over medium high. Add chicken and cook until no longer pink, about 6-7 minutes.
Meanwhile, whisk the ingredients together for the dressing.
Massage chopped kale in remaining 2 tsp olive oil to help soften kale.
In a bowl add the quinoa, kale, and dressing. Toss to combine.
Top bowl with cooked chicken, apple, pomegranate seeds, hazelnuts, and feta cheese.