Chicken quinoa salad bowls are a quick and healthy dinner featuring chicken thighs, red quinoa, fresh fruit and a zesty lemon-mint dressing!
This is a sponsored post on behalf of Terra’s Kitchen. As always, all thoughts and opinions are my own.
Fall always feels like ramp up time for me.
School is back in session, work projects are full steam ahead until the end of the year, we’ve got a full social calendar and the holidays are looming oh so close.
Wasn’t it just April?!? 😂
And still amid all the fuss, daily dinner is still a must. And some days, that’s a tall order, even for me, a cooking fanatic.
Honestly, I feel like I’ve been a little snippety lately. A little too quickly flustered. I’m not an especially calm, cool, collected person normally, nor am I ever gonna win an award for patience, but I’ve generally got things pretty well under control.
The last few weeks I’ve felt a little stressed and I’m sure it’s unfairly getting passed on to the rest of my family.
Mama needs a time out sometimes too. 👍
And all the ingredients are pre-portioned and pre-chopped, which makes these meals super easy to prepare. You just follow the instructions on the recipe cards and dinner is on the table.
The climate-controlled vessel is pretty cool too – my kids and husband were as impressed as I was. It’s got pull-out trays for all of the food packages and plenty of cooler packs to keep everything chilled until you get home. (And don’t worry- they can be stacked easily in the fridge and recycled when you’re done.)
And honestly, I was amazed when our order arrived and we had so much food!
Days and days worth of food! All ready to go for me and my meal planning could go on pause for a little while.
I got my delivery on a Friday and we ate all weekend long. I didn’t have to worry about groceries or food prep or timing, I knew dinner was tucked away in the fridge and the instruction cards waiting for when it was time to cook.
It really gave me a little breathing room so I could unwind, enjoy the together time, squeeze in a little “me” time and actually feel recharged come Monday. It’s a good feeling!
So the details on the food…
We got three dinners: the happy chicken quinoa salad bowls, kale corn succotash over cheesy chicken and tilapia salad with arugula and apples.
I also got some extra fruit and the chopped power green salad, which I enjoyed for lunch on Friday, immediately upon unpacking my vessel. Scrumptiousness. I could eat that salad daily!
The dinners were delicious too – and so easy to throw together!
And while we really did enjoy them all, I did have a favorite:
Chicken quinoa salad bowls
The chicken thighs were grilled to perfection and so juicy and tender. They were paired with the fluffy red quinoa and the sweet mango and blueberries to add a pop of color and sweetness.
And the salad dressing, with mint and scallions and lemon juice, was easy to blend up quickly and drizzle over everything. It added such a great, bright citrus flavor!
You need to make this yourself, whether through the delivery service or just getting all of your ingredients and whipping it up. (Full recipe ingredients and instructions are included in the recipe card below.)
As for the others, plenty of good eats there, too!
The kale and corn succotash was perfect for a late summer dinner and the goat cheese-smothered chicken was scrumptious! I made some roasted potatoes to go with it and we feasted!
The next night we had the tilapia salad and I loved the peppery arugula with the sweet apple slices. The almonds provided a nice crunch and the lime-mustard vinaigrette tied it all together.
And they have so many more delicious meals you can choose from, so I know we’ll be back to try some more.
Especially when I know we’re gonna have an extra busy week, or when I just want another weekend off! 😉
And so that YOU can try this meal delivery service, too, I’m so excited to share a coupon for 30% off a first-time order. Just enter the code “FAMFOOD30” when you’re checking out.
Whether it’s for a busy season, a weekend where you want to kick back or just the hustle and bustle of the day-to-day, I hope you give Terra’s Kitchen a try.
Homemade meals at the ready. Doesn’t get much better. 😀
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 cup red quinoa (or sub white quinoa)
- 1 1/2 teaspoons kosher salt, divided
- 10 oz. boneless, skinless chicken thighs
- 1 medium lemon
- 1/4 cup fresh mint leaves
- 3 scallions, chopped
- 1/2 teaspoon black pepper
- 1 cup fresh spinach leaves
- 1 cup mixed fresh blueberries and diced mango
- Salt and pepper, to taste
- Cook the quinoa according to package directions.
- Meanwhile, preheat a grill pan over high heat. Salt and pepper the chicken thighs. Brush 1 teaspoon olive oil onto the grill pan. Add the chicken and grill, turning once, until cooked through (about 5-6 minutes per side). Remove from heat and let rest for 5 minutes before slicing. (You can use a heavy-bottomed skillet instead of a grill pan if needed.)
- Make the dressing: In a blender, combine the mint, scallions, juice from the lemon, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth.
- Make the salad: Add spinach, mango and blueberry, and cooked quinoa to a large bowl. Pour dressing over and toss to coat. Serve the salad with sliced chicken on top.
Recipe courtesy of Terra's Kitchen.
Amount Per Serving: Calories: 549Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 173mgSodium: 2062mgCarbohydrates: 65gFiber: 11gSugar: 33gProtein: 44g
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