Sun-Dried Tomato Chicken Bowls with Fresh Kale

Jul 19, 2021

Bowls are one of our favorite ways to serve a meal—simple, nourishing, and endlessly adaptable. Whether you’re layering grains, greens, or roasted veggies, a well-built bowl brings comfort and flavor together in a way that always satisfies. This version is a go-to: tender lemon-marinated chicken, fluffy quinoa, creamy avocado, and deeply flavorful kale, all tied together with a bold Sun-Dried Tomato Sauce seasoned with our Tuscan Farmhouse Blend. It’s vibrant, hearty, and packed with ingredients that love your body back. If you’ve ever been on the fence about kale, this method might just change your mind.

Paired with Tuscan Farmhouse Blend

Ingredients

Marinade

For the Bowls

  • 2 c. uncooked quinoa

  • 1 bunch kale, stems removed and chopped

  • 1 Hass avocado, sliced

  • 1 lb boneless, skinless chicken breast

Sun-Dried Tomato Sauce

  • 1 (16 oz.) jar sun-dried tomatoes, drained

  • 1–2 cloves garlic

  • 1 tsp. Salt Sisters Tuscan Farmhouse Blend

  • Juice of 1 lemon

  • ½ c. olive oil

  • ½ c. almonds (optional: stirred in for crunch after blending)

Directions

1. Marinate the kale and chicken

  • Whisk together olive oil, lemon juice, and Tuscan Farmhouse Blend.

  • Place chopped kale in a bowl, toss with half the marinade, cover, and refrigerate overnight.

  • Place chicken in a separate bowl with the remaining marinade and refrigerate for 1–2 hours (no longer, due to lemon juice). Let sit at room temperature for 1 hour before cooking.

2. Cook the chicken

  • Grill or pan-sear chicken until cooked through and juices run clear. Slice into strips once rested.

3. Prepare the quinoa

  • Cook quinoa according to package instructions. Once done, stir in ½ cup of the prepared Sun-Dried Tomato Sauce for extra flavor.

4. Make the Sun-Dried Tomato Sauce

  • In a food processor or blender, pulse together sun-dried tomatoes, garlic, Tuscan Farmhouse Blend, lemon juice, and olive oil until smooth.

  • Optional: Stir in almonds after blending for added crunch.

5. Assemble the bowls

  • Divide the tomato-infused quinoa between bowls.

  • Top with marinated kale, sliced chicken, and avocado.

  • Drizzle generously with Sun-Dried Tomato Sauce.

Bright, bold, and packed with nourishing ingredients—this bowl is a craveable way to eat well without overthinking it.