I’m on a quinoa chicken bowl kick lately, which basically means that you can find me whipping and eating this up pretty much every weeknight and then probably pretty much every weekend as well. Because to be completely honest with you all, this is amazing!
And I actually mean it in the sense that’s so delicious and so easy that I can’t think of a recipe that beats it. Yes, not even one! And that comes from a foodie that loves to eat delicious food, so you know this is a pretty big deal. Every part of the bowl is pretty delicious on it’s own because we have perfectly seasoned quinoa, crunchy and super fresh cucumber, sweet corn, tender chicken and a drizzle of tamari sauce.
But the true star of this recipe is the pulled chicken. If you never had pulled chicken before, you are missing big time! Not only is a great way to stretch the chicken a bit (especially handy if you are cooking it for a large crowd!) but it’s also so easy and so versatile that you can pretty much use it with everything.
I like to serve it in this Chicken Quinoa Bowl, but you can also go ahead and serve it on top of mashed potatoes, sweet potatoes “fries” and even use it on top of a cauliflower pizza or over a big salad. To say that pulled chicken is versatile is a huge understatement.
Actually, I like to make a huge batch of it (read: huge!) and then freeze it so I can have enough for meals throughout the month. Total life saver when the day gets busy and the to-do list seems almost too big to complete, or when you are feeling like ordering some takeout.
Chicken Quinoa Bowl
1 Pound chicken breast
1 Tsp onion powder
Salt and pepper to taste
1 Tbsp olive oil
1 Cup cucumber, sliced
1 Cup corn
1 Cup quinoa, cooked
2 Tbsps Tamari sauce
In a pan add the chicken breast, onion, salt, pepper, and olive oil.
Cook over medium-low heat until the chicken is tender.
Transfer the chicken to a cutting board and shred it using forks.
Fill the bowls with quinoa, corn, chicken, and cucumbers and top with the tamari sauce.
Serve and enjoy.