After a brisk winter walk or a quick home circuit, your body craves something nourishing, balanced, and satisfying. This Chicken Quinoa Bowl from Food With Flare hits all the right notes: protein to restore muscles, wholesome grains to refuel energy, and a creamy, tangy element that makes each bite feel intentional. A drizzle of balsamic brightens the flavors, turning a simple post-workout meal into a cozy, elevated ritual — the kind of winter comfort that leaves you feeling fueled, refreshed, and ready for whatever the season brings.
INGREDIENTS
Chicken
- ½ cup Quinoa
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black pepper or to taste
Chicken
- 8-10 ounces Chicken tenders
- Oil of choice for cooking the chicken
- Salt
- Black pepper
- Onion granules or powder
- Garlic granules or powder
Cucumber and Tomato Salad
- 1 cup Diced English Cucumber ½ a cucumber
- 1 cup Cherry Tomatoes, halved
- 2 Tablespoons Extra virgin olive oil
- 1 Tablespoon Balsamic vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon Sea salt
- ⅛ teaspoon Black pepper, fresh cracked
- 1 dash Garlic granules or powder
Other Toppings
- ¼ cup Ricotta cheese
- 2-4 Tablespoons Chopped fresh basil
- Balsamic glaze/reduction
INSTRUCTIONS
The quinoa
- Cook the quinoa according to the package directions.
- Season with the salt and pepper.
- Drizzle the chicken with the oil and season generously with the seasonings, flip over and repeat on the other side.
- Heat a medium sized frying pan over high heat until hot. Add the chicken and reduce the heat to medium/high. Cook for about 3-5 minutes per side or until cooked through (160°F in the thickest part).
- Transfer to a plate to rest for a few minutes then cut into bite size pieces.
- Add the cucumber and tomatoes to a bowl.
- In a jar with a tight fitting lid add the rest of the ingredients and shake vigorously until combined. Pour over the veggies and toss until they are evenly coated.
- Divide the quinoa between two serving dishes. Top with the salad and chicken.
- Place a dollop of ricotta cheese and the basil on top. Drizzle with balsamic glaze.
