Cooking with Kelsey, Food, Recipes

Foodie Friday: Air Fried Chicken Quinoa Bowls

Thank you for watching my Instagram stories and signing up to receive my recipes via email! Let me preface by saying I am not a cooking professional. Rather, I grew up watching my mom prepare delicious home cooked meals and learned a thing or two along the way. I have a Kosher kitchen (that is a blog post in itself, but in a nutshell, I don’t cook with pork or mix milk and meat products at mealtime), and I’m just an every day girl with people to see and places to be! So, I cook simple but hearty weeknight meals (like these chicken quinoa bowls!) and my kitchen is often closed on the weekends. Sometimes I wonder if I missed my calling in food blogging…the “Fashionable Foodie” seems fitting! Or maybe this is just the beginning!

 

Chicken Quinoa Bowls

Easy air fryed chicken quinoa bowls recipe.

 

Ingredients:

  • l lb boneless skinless chicken breast
  • 1 package panko bread crumbs
  • 8 oz Brussels sprouts
  • 1 large sweet potato or butternut squash cubes from Trader Joe’s
  • 1 package mixed greens
  • 2 cups chicken broth
  • 1 cup quinoa
  • 1/4 sliced almonds
  • 1 egg
  • 1 teaspoon mayonnaise
  • Salt & Pepper
  • Oregano, Parsley, or other dried savory herbs
  • Olive Oil Spray

The Directions:

  1. Begin by preparing your chicken breasts. I like to thin them out by cutting them in half crosswise. After that, whisk egg and mayo in small bowl and cover dinner plate with panko or breadcrumbs of choice. Mix salt, pepper, and savory herbs/seasoning with breadcrumbs – don’t be afraid to “over do it.” Your chicken will just be more flavorful. Dip chicken in egg mixture then coat with bread crumbs and set aside.
  2. In a small bowl, prep veggies for air fryer or bake if you prefer. Cut sweet potatoes into cubes and half or quarter (depending on size) Brussels sprouts. Generously spritz with olive oil spray and top with salt and pepper. Set smart oven to 420 and air fry 15-18 min – tossing once half way through. Set veggies aside and cover with aluminum foil.
  3. Meanwhile, bring chicken broth to a boil in small saucepan. Stir in quinoa then turn heat to simmer and cover. Cook for about 10-12 minutes or until liquid is absorbed. Let quinoa cool to room temperature.
  4. With the oven still set to “air fry” mode, cook chicken for about 20 minutes, flipping once half way through. Turn on oven light to watch chicken closely. You want it to slightly brown but not to burn. *Oven settings may vary!
  5. Heat oil (or butter/margarine) in cast-iron skillet (this one is my favorite) to medium heat. Add almond slices and a pinch of salt tossing to coat. Stir occasionally for five minutes. Allow to cool.
  6. Cut chicken into strips and serve over mixed greens and quinoa. Add sweet potatoes and Brussels sprouts and top with toasted almonds. Drizzle with your favorite salad dressing. I used this recipe and made homemade balsamic vinegar. *Tip add an extra tablespoon of balsamic vinegar than what the recipe calls for. Enjoy!

 

Shop the cookware I used to prepare my chicken quinoa bowls:
Cast Iron Skillet | Saucepan (Sale Alert!) | Air Fryer Smart Oven (available in champagne here)

 

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