Chicken Quinoa Bowls

Directions

• Preheat the oven to 450˚F. Wash and dry all produce (for hygiene)
• In a medium, pot Add 1 cup water, 1/8 tsp salt, and quinoa, and bring to a boil over high heat.
• Once boiling, reduce heat to medium-low. Cover and cook until quinoa is tender and liquid is absorbed 15-18 min. Remove the pot from heat and let stand, still covered, for 5 min. Transfer quinoa to a strainer. Run cold water over quinoa until cool. Set aside to drain.
• Heat a large non-stick pan over medium heat. While the pan heats, pat the chicken dry with paper towels. Season with salt, pepper, and Smoked Paprika-Garlic Blend.
• When the pan is hot, add 1/2 tbsp oil, then chicken. Cook until golden, 2-3 min per side.
• Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.
• While chicken bakes, cut the tomato into 1/2-inch pieces. Zest, then juice lemon. Thinly slice chives. Peel, then mince or grate garlic. Core, then finely chop jalapeño, removing seeds for less heat.
• Add mayo, sour cream, garlic, half the chives, 1/2 tbsp lemon juice, 1/4 tsp sugar, and 1 1/2 tbsp jalapeños to a small bowl. Season with salt and pepper, to taste, then stir to combine.
• Add quinoa, lemon zest, half the chives, and 1/2 tbsp oil to a medium bowl. Season with salt and pepper, to taste, then stir to combine.
• Add 1 tbsp lemon juice and 1 1/2 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach and tomatoes to the large bowl with vinaigrette, then toss to combine.
• Thinly slice chicken. Divide quinoa and salad between bowls. Top with chicken. Drizzle with your favorite salad dressing over top.
• Wala! Enjoy your Meal