Chicken Power Grain Bowl

I am grateful for my husband, the one who CAN cook, and the delicious dinners he prepares for our family. If it were up to me I would eat bagged salads and rotisserie chicken every day, but he goes above and beyond to show me that cooking can be fun and worth it. This is his recipe for a weeknight meal that can provide a lot of left overs if you cook enough of it! The servings in the recipe are enough for 4-6 adult meals. We cook this a lot, and though it has a lot of ingredients, it's nutrition and flavor packed. We use the spices regularly since we cook this a lot, so it's worth it to us to invest in quality ingredients. Let me know if you try it, and what you think!

Chicken Power Grain Bowl

Ingredients for chicken marinade:

4 large chicken breasts

Juice of 2 satsumas or 1 orange

Juice of 1 lime

EVOO

Pinch of salt and pepper

1 tbsp of each of the following: chili powder, paprika, garlic powder, onion powder, cumin

Ingredients for bowl:

1 cup jasmine rice uncooked

1 cup quinoa uncooked

2 colored bell peppers (we used yellow and red) sliced

1 onion quartered and sliced

1 sweet potato chopped into 1/2 inch cubes

Optional sliced carrots

1 bag frozen edamame (microwaved to warm)

Half a bunch of chopped cilantro

Optional (but we love) a dollop of sour cream on top

Ingredients for pineapple chutney sauce: DO NOT SKIP THIS STEP, IT IS WORTH IT!

1 cup (ish) diced onion

2 cups chopped fresh pineapple

1 cup (ish) white wine vinegar

1 cup (ish) honey

4 tsp curry powder

1 tsp ground ginger

Pinch of salt and pepper

1 tsp red pepper flakes

Instructions:

You'll need to marinate your chicken in the refrigerator for up to 4 hours before (or overnight).

Marinate raw chicken breasts in a gallon size ziploc bag. Put chicken in the bag and all marinade ingredients. Shake the bag around to cover chicken with marinade. Refrigerate for desired time.

Cook rice and quinoa as directed (Kyle did this in one pot to save on dishes).

Heat oven to 400 degrees and bake chicken on a greased pan for 20 minutes or until the chicken is cooked thoroughly.

To make the pineapple chutney topping, put all ingredients in a sauce pan. Bring to a boil, then turn the heat down to a simmer and it should saucify after about 20 minutes or so. Most of the liquid should cook out, leaving a soft brown colored pineapple chutney.

Put your sliced onions, bell peppers, and carrots in a skillet with a little EVOO and salt/pepper. Lightly saute them to soften but not squish, you want them to have a bit of bite left in them.

Air fry (or bake) your cubed sweet potatoes. We prefer the air fryer because we like a very crispy cubed sweet potato for this dish, it adds texture.

Once the rice/quinoa is done, add your chopped cilantro and edamame to the hot grains to let all the flavors meld. Stir together.

Once everything is ready, you can build your bowl!

We put the rice/quinoa on the bottom. Top with sliced chicken, sauteed veggies, crispy sweet potatoes, pineapple chutney, and a dollop of sour cream if desired!

ENJOY the fruits of your labor! The flavors will amaze you!