Name: Marinated Kale and Chicken Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 bunch fresh kale (Torn into bite-sized pieces); 1/3 cup olive oil; 3 tablespoons freshly squeezed lemon juice (For marinating the kale); to taste salt; 2 pieces boneless, skinless chicken breasts; 1 juice lemon (Juiced for marinade); 1-2 cloves minced garlic (Depending on taste preference); to taste salt; 2 cups quinoa (Rinsed before cooking); 1 medium avocado (Sliced); 1/2 cup sun-dried tomatoes (Drained from jar); to taste crushed red pepper flakes (Optional for heat); 1/4 cup chopped almonds (For crunch)

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A Flavorful Adventure Begins

Sometimes, life calls for a wholesome bowl of goodness that nourishes both the body and soul. One of my favorite meals to whip up when I need something fresh and vibrant is the Marinated Kale and Chicken Bowls: A Wholesome Delight. There’s just something so satisfying about a bowl brimming with earthy greens, perfectly grilled chicken, and a bounty of textured toppings. Plus, it’s incredibly easy to make.

As I’ve started incorporating more wholesome ingredients into my meals, kale has become a staple in my kitchen. This nutrient-dense leafy green is incredibly versatile and marries beautifully with various flavors. In this dish, kale not only takes center stage but also provides a delightful crunch, especially after marinating in a zesty dressing. Trust me—once you try it, you’ll be adding this recipe to your weekly lineup.

Marinating Magic

To start, you’ll want to grab a bunch of fresh kale and tear it into bite-sized pieces. The ripping and tearing of kale is oddly therapeutic—I find it helps to focus my mind as I prepare dinner. Place the torn kale into a bowl, and then drizzle it with about 1/3 cup of olive oil, followed closely by the juice of three tablespoons of freshly squeezed lemon juice, along with a generous sprinkle of salt to taste.

Toss the mixture until every kale piece is slick with olive oil and lemony goodness. This is where the magic begins! Let the kale marinate for at least 20 minutes. The longer it sits, the more tender and flavorful it becomes. This is also a great time to take a deep breath and mentally plan your topping ensemble.

Chicken That Packs a Punch

While the kale is soaking up the flavors, you’ll want to turn your attention to the chicken. For this, I typically use two boneless, skinless chicken breasts. They are not only easy to cook but also soak up marinades like a sponge. In a separate bowl, combine the juice of one lemon, minced garlic (I usually go for one to two cloves depending on my mood), and another sprinkle of salt.

Toss the chicken breasts in this marinade and let them soak in that flavorful concoction for a bit. Perhaps while you’re doing that, you can start rinsing two cups of quinoa—just a quick rinse under running water to remove any bitterness before cooking. Cooking quinoa is as straightforward as boiling water and letting it simmer until fluffy, which usually takes about 15 minutes.

The Beautiful Grill

Once the quinoa is on the stovetop, it’s time to fire up the grill for that chicken. Preheat your grill to medium-high heat, and throw those marinated chicken breasts on once it’s hot. The sizzle that greets you as the chicken hits the grill is one of the best sounds in the kitchen. Grill the chicken until it’s cooked through and has those delightful char marks that scream of summertime BBQs.

After about six to eight minutes per side, or until the chicken reaches an internal temperature of 165°F, take it off the heat and let it rest for a few minutes. This is crucial! Letting it rest gives the juices inside a chance to redistribute, ensuring each bite is juicy and tender.

Putting It All Together

Once rested, slice the chicken thinly and mix it in with the now beautifully marinated kale and fluffy quinoa. This combination is already dreamy, but we’re not finished yet! It’s time to add the fun toppings. My go-to additions are slices of creamy avocado, half a cup of sun-dried tomatoes drained from a jar, and a sprinkle of sesame seeds. The avocado adds richness, while sun-dried tomatoes deliver a punch of umami.

At this point, if you’re feeling adventurous, you might consider throwing on a dash of crushed red pepper flakes for some heat. I often do, although my palate can’t handle too much spice.

Finally, for that delightful crunch, toss on some roughly chopped almonds. I love how they bring a nutty flavor that perfectly complements the rest of the ingredients.

Leftovers? No Problem!

One of the many reasons I adore this recipe is that it’s perfect for meal prep. If you happen to have leftovers, storing them is a snap. Just make sure to keep the avocado separate to avoid browning. The marinated kale, chicken, and quinoa can be stored in an airtight container in the fridge for up to three days.

If you find yourself in need of some inspiration, consider variations of this dish. Instead of chicken, why not try grilled shrimp or roasted chickpeas? You could also switch up the grains—bulgur or farro could change the whole experience.

Closing Thoughts

Cooking this Marinated Kale and Chicken Bowl is about finding balance in flavors, textures, and colors. It’s nourishing, filling, and visually stunning! The fresh aroma and the vivid greens make it not only a meal but an experience.

I recommend giving this dish a whirl next time you’re looking for a healthful yet flavorful option. For more delicious ideas, including a refreshing take on Lemon Garlic Chicken, check out my favorite recipe over at Wholesome Yum. And if you’re a fan of quick meals, you might also want to explore my go-to Trader Joe’s chicken shawarma bowl, which you can find here.

Happy cooking, and enjoy the wholesome delight of this beautiful bowl!