About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Kale and Quinoa Chicken Bowl


Fully Cooked Grilled & Ready Chicken Breast Strips headline this colorful one bowl wonder. Just toss them in with a few fresh ingredients and top with Italian Dressing for a full-flavored superfood salad.


PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes

YIELD: 4 servings


INGREDIENTS:

12 ounces Grilled Chicken Breast Strips (frozen)

1 1/4 cup Fat Free Chicken Broth or Water

1 bag Baby Kale, Arugula and/or Spinach (6 ounces)

1 cup Cherry or Grape Tomatoes, halved

1/2 cup Italian Dressing

1/4 cup Pitted Ripe Olives, sliced

3/4 cup Quinoa

1/4 cup Crumbled Low Fat Feta Cheese


INSTRUCTIONS:

1. Mix quinoa and chicken broth in a large microwave-safe bowl with cover. Microwave on High 10 minutes (cooking time may vary, adjust time as needed). Let stand 2 minutes; stir. Quinoa should be tender enough to eat, but with a little pop upon biting. Set aside to cool.

2. Toss warm quinoa, kale mixture, tomatoes, Italian dressing and olives in a large bowl.

3. Arrange evenly between 4 large salad bowls and top each with heated chicken. Sprinkle with feta cheese. Drizzle, if desired, with additional dressing.

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