Basil Lemon Chicken Quinoa Bowl
Copy-Cat from First Watch
1 cup quinoa Dressing:
1 bunch Kale (6-8 cups) 1/2 cup mayonnaise
2 large carrots, shredded (1 cup) ¼ cup olive oil
1 garlic clove, minced or crushed 1/3 cup grated parmesan cheese
2 Tbsp avocado oil ¼ cup white wine vinegar
8 oz grape or cherry tomatoes 1 Tbsp honey
3 chicken breasts, grilled & diced 1 Tbsp Dijon mustard
Feta Zest and juice from 1 lemon
Chopped chives & basil for garnish 6 large basil leaves
1 tsp kosher salt
½ tsp pepper
1 Tbsp Tamari or soy sauce
Preheat the oven to 400 degrees. Place whole tomatoes on a baking sheet, spray or rub with a little avocado oil and sprinkle with salt and pepper. Roast for 20 minutes.
Add quinoa to a sauce pan with 2 cups water. Bring to a simmer and cook for 15 minutes. Set aside.
Cut stems from kale and discard then chop the leaves.
Add avocado oil to a large frying pan and add grated carrots garlic and kale. Sauté until kale is wilted.
Season chicken with lemon pepper before grilling. Dice into cubes.
Add cooked quinoa to cooked kale mixture. Add roasted tomatoes and diced chicken.
Mix all the dressing ingredients in a blender.
To serve, place quinoa mixture in a bowl, top with feta, dressing, and basil and chives.
Serves 6-7
