Main Course Rachel Kuhl Main Course Rachel Kuhl

Red Quinoa Chicken Bowl

Currently, I'm obsessed with the audiobook "Plant Paradox," exploring dietary avenues for those dealing with IBD, thyroid concerns, leaky gut, and obesity. Given my personal struggles with digestion and a close one struggling with Crohn's disease, I'm on a quest for holistic remedies. In Dr. Steven R. Gundry's "The Plant Paradox," lectins take the blame for various ailments. If traditional treatments have fallen short for you, this quirky audiobook is worth a listen. This recipe doesn't align with the audiobook, but I'm keen on aligning future dishes with its principles. So, STAY TUNED if you’re interested in that. Anyway, while I’m trying not to be wasteful and using what I have in my fridge, here's an effortless red quinoa chicken bowl that's not just tasty but also uplifting. This can be used for meal prep or when you’re looking to make something tasty but quick.

Ingredients:

  • 1/2 cup of red quinoa

  • 1 cup of chicken broth

  • 1 lb raw organic chicken

  • 2 tbs of olive oil

  • 2 cloves of minced garlic

  • 1 tsp of cumin

  • salt

  • pepper

  • 1/2 avocado, sliced

  • 1/4 cup of red salsa

  • zest and juice of 1 lime

  • 1 cup of romaine lettuce or your preferred leafy greens

Instructions

  1. Prepare the red quinoa, chicken broth, and lime zest in a rice cooker, reserving the lime juice for marinating the chicken. Allow it to sit and cool for 5 minutes before assembling the bowl in the last step.

  2. While the quinoa is cooking, heat the stovetop to medium and drizzle 1 tablespoon of olive oil into a pan. Cut the chicken into medium-sized cubes. In a medium bowl, combine 1 tablespoon of olive oil, lime juice, chicken, minced garlic, cumin, salt, and pepper. Ensure the chicken is thoroughly coated with the seasoning and olive oil. Cook the seasoned chicken on the heated pan for 5-8 minutes, flipping until it achieves a golden brown color and an internal temperature of 165°F.

  3. Assemble your bowls by layering the red quinoa, cooked chicken, sliced avocado, crisp romaine lettuce or your preferred leafy greens, vibrant red salsa, a lime wedge, and any additional toppings of your choice. If you enjoy a bit of heat, consider adding Tabasco hot sauce, though be mindful of its intensity. Bon appétit!

Read More