Kale & Chicken Bowls with Sun Dried Tomato Sauce

Kale and Chicken Bowls with Sun-Dried Tomato Sauce

I can’t say this enough: I love bowls for meals. They are adaptable, fool-proof, and often so dang delicious and satisfying. Whether you’re craving rice, cauliflower mash, roasted veg, or a bed of deep crunchy greens, bowls will always have your back in creating  your next culinary masterpiece. 

One of my go-to bowls is this Kale and Chicken Bowls with Sun-Dried Tomato Sauce. Its hearty, nutritious, and so so so flavorful! Often people are on the fence about kale, and rightfully so. Half the time, it’s not prepared correctly, the stems are left in, and the leaves are not massaged of their sturdy constitution. I’m going to break down all those walls and teach you a little bit about how to best prepare these sturdy leaves.

Servings: 4

Ingredients:

Marinade:

• ⅓ cup olive oil
• 3 TBSP fresh lemon juice
• ½ tsp s.a.l.t. sisters Tuscan Farmhouse Blend

For the Bowls:

• 2 cups uncooked quinoa
• 1 bunch kale, stems removed and chopped
• 1 hass avocado
• 1 lb. boneless, skinless chicken breast

For the Sun-Dried Tomato Sauce:

• 1 (16 oz.) jar sun-dried tomatoes, drained
• 1–2 cloves garlic
• 1 teaspoon s.a.l.t. sisters Tuscan Farmhouse Blend
• Juice of one lemon
• ½ cup olive oil
• ½ cup almonds

Directions:

Marinade (Night Before):

1. Whisk together olive oil, fresh lemon juice, and Tuscan Farmhouse Blend for the marinade.
2. Place chopped kale in a bowl, add half of the marinade, cover, and refrigerate overnight.

Chicken:

1. Place chicken breasts in a bowl, add the remaining marinade, and refrigerate for 1–2 hours. Do not marinate longer than that due to the acidity of lemon juice.
2. Before cooking, let the chicken sit at room temperature for about an hour for more even cooking.

Quinoa:

1. Cook the quinoa according to package directions.
2. When quinoa is done, stir in ½ cup of the prepared Sun-Dried Tomato Sauce.

Sun-Dried Tomato Sauce:

1. While the quinoa is cooking, prepare the sauce by pulsing sun-dried tomatoes, garlic, Tuscan Farmhouse Blend, lemon juice, and olive oil in a food processor or blender until smooth.
2. Optionally, reserve almonds and stir them in last to maintain some crunchiness.

Assemble the Bowls:

1. Divide cooked quinoa among serving bowls.
2. Top with marinated kale.
3. Slice cooked chicken and place it on top of kale.
4. Add avocado slices.
5. Drizzle with Sun-Dried Tomato Sauce.
6. Serve immediately.

Enjoy your Kale and Chicken Bowls with Sun-Dried Tomato Sauce!