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Easy Refreshing Cherry Chicken Quinoa Bowl Recipe In 1 Hour
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Easy Refreshing Cherry Chicken Quinoa Bowl Recipe In 1 Hour

Today, we will be making an incredibly colorful, delicious, and nutrient-dense cherry chicken quinoa bowl recipe. It is easy to make and versatile too. Unlike most other quinoa bowls with chicken, this one has more than a few elements. It has some amazing textures that come from a variety of leafy greens, vegetables, and fruits. And, the overall flavor is sweet, salty, earthy, and uber fresh!
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: cherry chicken quinoa bowl recipe, chicken and quinoa bowl, first watch cherry chicken quinoa bowl, quinoa bowls with chicken, quinoa chicken salad bowl
Servings: 4
Author: aniasvibrantkitchen

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Baking Tray
  • Non-stick baking paper or aluminum foil
  • Saucepan
  • Knife
  • Chopping board
  • Food processor

Ingredients
  

Ingredients for the roasted tomatoes

  • 4 ounces cherry tomatoes
  • Olive oil, for drizzling
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste

Ingredients for the chicken

  • 2 medium chicken fillets, boneless, skinless
  • Olive for, for frying
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1-2 teaspoons freshly picked thyme leaves

Ingredients for the chicken and quinoa bowl

  • 1 cup white quinoa
  • 2 cups fresh kale, washed and shredded
  • 1 large carrot, peeled and shredded
  • 1 cup feta cheese, crumbled
  • 1/2 cup fresh cherries, pitted and chopped
  • Fresh mixed micro herbs

Ingredients for the basil pesto sauce

  • 2 cups packed fresh basil leave
  • 1 cup packed shredded spinach
  • 3/4 cup Parmesan cheese, finely grated
  • 3/4 cup olive oil
  • 1/3 cup pine nuts
  • 5 garlic cloves, minced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  • Make the oven-roasted tomatoes
    Preheat the oven to 400ºF (200ºC). Then, line a baking tray with non-stick baking paper or foil.
    Add the tomatoes to one side of the tray. Drizzle some olive oil over them and season them with salt and pepper. Set them aside so you can roast the chicken with them.
    4 ounces cherry tomatoes, Olive oil, for drizzling, Sea salt flakes, to taste, Freshly ground black pepper, to taste
  • Cook the chicken fillets
    Season the chicken fillets with olive oil, salt, pepper, and thyme leaves.
    Place the chicken fillets on the other side of the baking tray with the tomatoes.
    Then, roast the tomatoes and chicken for roughly 20-25 minutes. The chicken should be completely cooked and the tomatoes blistered.
    Remove them from the oven and allow them to cool completely.
    2 medium chicken fillets, boneless, skinless, Olive for, for frying, Sea salt, to taste, Freshly ground pepper, to taste, 1-2 teaspoons freshly picked thyme leaves
  • Cook the quinoa
    While the chicken and tomatoes are roasting, start preparing the other elements of the cherry chicken quinoa bowl recipe.
    Start with the quinoa. Mix the quinoa and water in a saucepan. Then, bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the saucepan with a lid. Allow the quinoa to cook for about 12 minutes.
    Once cooked, remove it from the heat and allow it to sit for 5 minutes. Then, fluff the quinoa with a fork to prevent big clumps. After you have fluffed the quinoa, allow it to cool completely.
    1 cup white quinoa
  • Prepare the remaining elements
    Again, while everything else is cooking and cooling, you can prepare the rest of the cherry chicken quinoa bowl recipe.
    This includes shredding the kale and carrots, crumbling teh feta, and chopping the fresh cherries. Set these elements aside in the fridge until they're needed.
    2 cups fresh kale, washed and shredded, 1 large carrot, peeled and shredded, 1 cup feta cheese, crumbled, 1/2 cup fresh cherries, pitted and chopped
  • Make the pesto
    Combine all of the ingredients inside a food processor or blender. Don't add salt or pepper. Then, blitz the ingredients until you have a sauce-like consistency.
    Finally, season the pesto to your taste. Remember, all of the other salad components will also be seasoned. So, don't overseason the pesto. Set the pesto aside in the fridge until needed.
    2 cups packed fresh basil leave, 1 cup packed shredded spinach, 3/4 cup Parmesan cheese, finely grated, 3/4 cup olive oil, 1/3 cup pine nuts, 5 garlic cloves, minced, Sea salt, to taste, Freshly ground black pepper, to taste
  • Assemble your cherry chicken quinoa bowl recipe
    Finally, to assemble this salad, start by dicing the cooked and cooled chicken into bite-sized pieces.
    Then, combine the fluffed quinoa, chicken, roasted tomatoes, and remaining ingredients in a large bowl. Finally, add the pesto and mix the elements well.

Notes

This is a cold chilled salad, which is why we leave the cooked ingredients to cool completely. However, you can make this a hot bowl. Prepare all of the other elements before you begin roasting the ingredients. This way, when they are finished, they can be served immediately.
We love tossed salads because they are very low maintenance. But, you can turn this recipe into a more structured decomposed layered salad. It is perfect for serving at special or fancy dinners. That means layering the ingredients and serving the pesto sauce on the side.