Marinated Kale and Chicken Bowls with Sun-Dried Tomato Sauce
Experience a restaurant-quality meal at home with these vibrant Mediterranean-inspired bowls. Featuring tender massaged kale, protein-packed chicken, and fluffy quinoa, the dish is elevated by a rich, savory sun-dried tomato and almond sauce. It strikes a perfect harmony of textures—from the crunch of almonds to creamy fresh avocado—making it an ideal, nutrient-dense choice for meal prep or a satisfying weeknight dinner.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Pan-searing and Blending
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
1/3 cup olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon salt
2 cups uncooked quinoa
1 large bunch kale, stems removed and chopped
1 ripe avocado, sliced
1 lb boneless skinless chicken breasts
16 ounces sun-dried tomatoes, drained
1-2 cloves garlic
1 teaspoon salt
Juice of one lemon
1/2 cup olive oil
1/2 cup whole almonds
Sesame seeds or crushed red pepper flakes for garnish
Instructions
Cook the quinoa according to package instructions and set aside.
In a small bowl, whisk together 1/3 cup olive oil, 3 tablespoons lemon juice, and 1/2 teaspoon salt.
Place chopped kale in a large bowl, pour the marinade over it, and massage the leaves with your hands until tender.
Season chicken breasts with salt and sear in a pan over medium heat until cooked through; slice into strips.
To make the sauce, blend sun-dried tomatoes, garlic, 1 teaspoon salt, lemon juice, 1/2 cup olive oil, and almonds until smooth.
Assemble the bowls by layering the quinoa, massaged kale, and sliced chicken.
Top with fresh avocado slices and drizzle generously with the sun-dried tomato sauce.
Finish with a sprinkle of sesame seeds or red pepper flakes.
Notes
The sun-dried tomato sauce can be made in advance and stored in the refrigerator for up to a week. The kale stays fresh for several days once massaged, making it an excellent component for meal prepping lunch containers.