Prep
10 MIN
Cook
8-10 MINS
Calories
530
Ingredients
1 cup
quinoa
1 lb
boneless skinless chicken breasts, cut into 1" thick strips
1/2 cup
HEINZ Greek-Inspired Garlic Herb sauce
2 tbsp
HEINZ Greek-Inspired Garlic Herb sauce
2 cups
tightly packed, chopped baby kale
1.25 cup
chickpeas (garbanzo beans), drained from a 15.5 oz can
1 each
10 oz. package cherry tomatoes, halved
1.25 cup
chopped roasted red pepper
Instructions
Step 1
COOK quinoa according to the package directions; keep warm.
Step 2
HEAT a grill or grill pan to medium heat. Coat chicken with 2 tbsp. of the Garlic Herb sauce. Grill 8-10 minutes or until the chicken is cooked through, flipping halfway through cooking. Remove and let rest while assembling bowls.
Step 3
ASSEMBLE bowls by adding the kale then quinoa evenly between 4 large bowls. Top each with equal amounts of the beans, vegetables and chicken. Drizzle with remaining Garlic Herb sauce.
Substitute: Use chicken breast tenderloins instead of sliced chicken so you don't have to slice!
