California Chicken Quinoa and Avocado Bowl
Prep 5 mins Cook 15 mins Eat 20 mins
The California Chicken, Quinoa and Avocado Bowl was probably my favorite Bowl from our “Dinner Bowls in a Flash” cooking class. It’s got a creamy tahini dressing splashed over the top too. You’ve gotta love a delicious, healthy bowl-ful of something yummy that anyone could make easily in 20 minutes…totally a flash! Do it! What’s great about it also, is you can portion out the ingredients in bowls for the family to take to work or school or anywhere on the go. This may become your go-to quick meal for the family.
Red Quinoa from Melissa’s Produce gets cooking.
If you don’t have some cooked chicken, place a couple chicken breasts in a 350° oven. Then start by cooking the rinsed quinoa in a pan with some water. (Rinsing the quinoa is an important step as it removes a bitter coating natural in the quinoa.) I prefer red quinoa for its nutty flavor, but any color of quinoa will work.
Chopped kale or swiss chard goes in with the quinoa to wilt the greens.
After cooking the quinoa for ten minutes, add in the chopped kale or swiss chard.
Ingredients for the creamy Tahini Dressing.
While everything is cooking, prep the cabbage and avocado. Halve the avocado, remove the pit and scoop out the avocado with a large spoon. Place cut side down on a cutting board and slice it. When the chicken is cooked, take it out of the oven to cool and slice it also. Make the dressing by combining the ingredients in a shaker or bowl.
California Chicken, Quinoa and Avocado Bowl made with peas and swiss chard.
Portion out the ingredients into your favorite bowls or to-go containers. Quinoa/kale mixture first, topped with the chicken, avocado, cabbage and edamame. Drizzle the dressing over the top and sprinkle the pepitas on for a beautiful finish.
The California Chicken, Quinoa and Avocado Bowl all mixed up.
Then when you are ready to eat, mix the ingredients with your fork and get ready for YUMMY in a flash!
California Chicken, Quinoa and Avocado Bowl
Healthy, yummy, and creamy is how I would describe this easy to make California Chicken, Quinoa and Avocado Bowl. Make it when you have some leftover chicken from a rotisserie chicken or just throw a couple chicken breasts in the oven. Test doneness by pressing your finger into the meat until it springs back, but no longer mushy or not yet rock hard. Let sit on the counter to cool and then slice crosswise for your bowls. To mince the gingerroot, either use a small food processor or zest it on a microplane right into the dressing container. This recipe makes four bowls for you and your friends, or you can keep the ingredients in your refrigerator and make a new bowl for your lunch for four days. What a great idea!!
2 chicken breasts, cooked and sliced
1 cup quinoa red or white (I used Melissa’s red quinoa)
4 cups kale or swiss chard, stems removed
1 cup cabbage, shredded
1 cup edamame or peas (frozen, thawed)
1 avocado
2 Tablespoons pumpkin seeds (pepitas)
Tahini Dressing
1/3 cup tahini
1/3 cup yogurt
1/3 cup olive oil
1 lemon juice + zest from one lemon
1 large clove garlic
1 Tablespoon ginger root, peeled, minced
1/2 teaspoon cumin, ground
1/4 teaspoon salt and pepper to taste
1. Season raw chicken breasts with salt and pepper and place in 350° oven for 10-15 minutes. Time will depend on thickness of breasts. Cook until the meat is semi-firm when touched, but not hard. Let cool and slice crosswise into 1/8″ slices.
2. While chicken is cooking, rinse quinoa and place into a small saucepan with 1 1/2 cups water. Bring to a boil, cover and turn to low heat for 15 minutes. After 10 minutes, add the chopped kale leaves. Check to make sure the pan does not go dry. Add water as necessary and remove cover and from heat when the grains are al dente. Set aside.
3. While quinoa gets started, clean kale by soaking and rinsing leaves. Chop leaves into small 1″ pieces. Shred or chiffonade the cabbage leaves also. Set aside.
4. Slice the avocado halves and use a large spoon to remove from the skin. Set aside.
5. Prepare Tahini Dressing. Combine all ingredients in a dressing shaker and shake to combine or stir into a bowl with a fork. If too thick, you can thin with a small amount of water.
6. Assemble Four Bowls: Place the quinoa and kale mixture in the bowl. Top with chicken breast slices on one side, avocado slices on the other. Tuck in the cabbage and the edamame into the bowl. Pour some of the Tahini Dressing over the top and sprinkle it with the pumpkin seeds.
7. Serve and mix it all together for a nice creamy delicious meal.
Servings: 4 – 761 calories per serving
California Chicken, Quinoa and Avocado Bowl
Ingredients
- 2 chicken breasts cooked and sliced
- 1 cup quinoa red or white I used Melissa's red quinoa
- 4 cups kale or swiss chard stems removed
- 1 cup cabbage shredded
- 1 cup edamame or peas frozen, thawed
- 1 avocado
- 2 Tablespoons pumpkin seeds pepitas
Tahini Dressing
- 1/3 cup tahini
- 1/3 cup yogurt
- 1/3 cup olive oil
- 1 lemon juice + zest from one lemon
- 1 large clove garlic
- 1 Tablespoon ginger root peeled, minced
- 1/2 teaspoon cumin ground
- 1/4 teaspoon salt and pepper to taste
Instructions
- Season raw chicken breasts with salt and pepper and place in 350° oven for 10-15 minutes. Time will depend on thickness of breasts. Cook until the meat is semi-firm when touched, but not hard. Let cool and slice crosswise into 1/8" slices.
- While chicken is cooking, rinse quinoa and place into a small saucepan with 1 1/2 cups water. Bring to a boil, cover and turn to low heat for 15 minutes. After 10 minutes, add the chopped kale leaves. Check to make sure the pan does not go dry. Add water as necessary and remove cover and from heat when the grains are al dente. Set aside.
- While quinoa gets started, clean kale by soaking and rinsing leaves. Chop leaves into small 1" pieces. Shred or chiffonade the cabbage leaves also. Set aside.
- Slice the avocado halves and use a large spoon to remove from the skin. Set aside.
- Prepare Tahini Dressing. Combine all ingredients in a dressing shaker and shake to combine or stir into a bowl with a fork. If too thick, you can thin with a small amount of water.
- Assemble Four Bowls: Place the quinoa and kale mixture in the bowl. Top with chicken breast slices on one side, avocado slices on the other. Tuck in the cabbage and the edamame into the bowl. Pour some of the Tahini Dressing over the top and sprinkle it with the pumpkin seeds.
- Serve and mix it all together for a nice creamy delicious meal.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
I just discovered your blog and made this for dinner tonight. Absolutely delicious and can’t wait to try more of your recipes!
Hi Jack – Welcome to Fresh Food in a Flash, where my goal is to teach others that cooking with fresh ingredients can be easy, quick, fun AND save money. I’m glad you liked this delicious recipe.