Kale and Chicken Bowls with Sun Dried Tomato Sauce 

Recipe adapted from Pinch of Yum 

Serves 4 

Marinade 

1/3 cup olive oil 

3 tablespoons fresh lemon juice 

½ teaspoon s.a.l.t.sisters Tuscan Farmhouse Blend 

 

For the Bowls 

2 cups uncooked quinoa 

1 bunch kale, remove from stems and chop 

1 avocado 

1 lb. boneless skinless chicken breast 

 

For the Sun Dried tomato Sauce 

1 16 ounce 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 

 

Marinate – Night before 

Whisk the marinade ingredients together.  Put the kale in bowl, add ½ the marinade (reserve other half for the chicken), cover and refrigerate overnight.   

 

Chicken 

2 to 3 hours before you are ready start cooking:  Put the chicken in a bowl, add remaining marinade and refrigerate for 1 to 2 hours.  Don’t let it set for much longer than that.  The texture of the chicken will start to change because of the lemon juice. 

I like to let the chicken sit at room temperature for about an hour before cooking so that it cooks more evenly.   

 

Quinoa 

Cook the quinoa according to package directions.  When the quinoa is done, stir ½ cup of the sauce. 

 

Sundried Tomato Sauce 

While the quinoa cooks, make the sauce by pulsing everything together in a food processor or blender.  You can reserve the almonds and add them last to preserve a little bit of crunchiness.   

 

 

s.a.l.t. sisters Charmane Andrews Skillen