Chicken Quinoa Pineapple Bowls

Chicken Quinoa Pineapple Bowls

These bowls are a burst of sweet and savory flavors, perfect for a light and satisfying lunch or dinner. The juicy pineapple complements the savory chicken and fluffy quinoa, while the optional toppings add a delightful crunch and freshness.

Ingredients:

• For the Chicken:
  • 1 boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
• For the Quinoa:
  • 1 cup quinoa, rinsed
  • 1 3/4 cups water or chicken broth
• For the Pineapple Salsa:
  • 1 cup fresh pineapple, diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, diced
  • 1 jalapeno pepper, seeded and finely chopped (optional)
  • 1 tablespoon fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
• For Serving:
  • Cooked black beans (optional)
  • Chopped avocado
  • Cilantro sprigs
  • Lime wedges

Cooking Guide:

1. Cook the Quinoa: In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
2. Marinate the Chicken: In a bowl, combine chicken pieces, olive oil, paprika, garlic powder, salt, and pepper. Let marinate for 15 minutes while the quinoa cooks.
3. Cook the Chicken: Heat a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through.
4. Prepare the Pineapple Salsa: In a bowl, combine diced pineapple, bell pepper, red onion, jalapeno (if using), cilantro, lime juice, salt, and pepper. Stir well and set aside.
5. Assemble the Bowls: Divide cooked quinoa among bowls. Top with chicken, pineapple salsa, black beans (if using), avocado slices, cilantro sprigs, and a squeeze of lime wedge.

Tips:

• Chicken Variation: To add a teriyaki twist, marinate the chicken in a mixture of soy sauce, brown sugar, ginger, and garlic for 30 minutes before cooking.
• Quinoa Variation: For extra flavor, toast the quinoa in a dry skillet for a couple of minutes before cooking with water or broth.
• Make-Ahead: Cook the chicken and quinoa in advance and store them in separate containers in the refrigerator for up to 3 days. Assemble the bowls when ready to serve.
• Dietary Needs: This recipe is naturally gluten-free. Make it vegan by omitting the chicken and black beans and adding a drizzle of tahini or another nut/seed butter for a protein boost.

Enjoy this delicious and healthy Chicken Quinoa Pineapple Bowls recipe!