This recipe comes to us from Jan. I am always amazed at the creations she comes up with to feed her family. Adapted from a Cooking Light recipe, she calls it the “Whatever Chicken & Veggie Quinoa Bowl because you can throw whatever you want in there. Be inspired:
I love a recipe is flexible with the ingredients & works with anything you throw in! This recipe is great for the end of the week when leftover bits & pieces are abundant, & a grab-n-go chicken is all you’ve got time to deal with to feed your people.
1 Whole chicken, leftover chicken, spicy sausage, whatever you like/have on hand
1 ½-2 C Cooked quinoa/rice/whatever you like/have on hand
1 T Avocado oil or other mild-tasting oil
1 T Chopped fresh thyme leaves
1 t Flavored salt
¼-½ t Fresh ginger, diced finely
¼-½ t Fresh garlic, diced finely
1 C Chopped veggies per person, whatever you have or like, such as:
bell pepper, carrots, zucchini, red onion, cherry or rough chopped tomato, snap peas, fresh peas, broccoli, handfuls or chopped kale or spinach…really, anything.
1 C Low sodium, organic chicken stock, divided
Salt & pepper to taste
1 Lime, cut into wedges
- Place chicken in an oven proof dish, cover & warm in oven according to heating instructions
- Place quinoa in an oven proof bowl, season lightly with salt & pepper, toss in ½ C chicken stock, cover & place in oven chicken
- Heat a large skillet over medium-high heat. Add oil; swirl. Add thyme, garlic, ginger & flavored salt; Sauté 2 minutes. Add carrots & onion; sauté until onions start to become transparent. Add in remaining veggies, reserving kale & spinach; sauté 2 minutes. pour in remaining broth, top with spinach & kale, cover & turn heat down to medium; allow to cook until greens wilt. Stir.
- Divide chicken and quinoa among bowls. Top quinoa with veggies and garnish with a lime wedge. salt & pepper to taste.
Notes: Organic rotisserie chicken, and prepared, frozen quinoa/rice/grain blend are available at nature’s oasis or city market if you really are in a bind.