Marinated Kale and Chicken Bowls with Sun Dried Tomato Sauce

recipes May 14, 2024


I was in the mood to make a healthy bowl for dinner tonight, and came across this great dish from Lindsay at Pinch of Yum. 

Kale? I had just picked and washed fresh kale from our garden a few hours earlier!

Avocados? They were on sale this week for 3 for $1 and I have a HUGE bowl of them!

Chicken? I picked up a rotisserie chicken from Costco a couple days ago and hadn't used the chicken breasts yet.

Sun dried tomatoes? I had been eyeing a jar in my pantry for days, thinking how good they sounded.

Lemons? Our neighbors have a tree and had given us a big bag of them.

So...that was that, and I was off to the races, augmenting the recipe by just shaking some lemon pepper on the already cooked chicken that I had. And doubling up on the avocados because they are just sooo good and good for you, too.

We all loved it and I think you and your family will, too! Enjoy!

Marinade for the kale and chicken:

1/3 cup olive oil

1/2 teaspoon salt


For the Bowls:

 cups uncooked quinoa

1 bunch kale


1 lb. boneless skinless chicken breasts

crushed red pepper flakes for topping


For the Sun Dried Tomato Sauce:

1 16 ounce jar sun dried tomatoes, drained

 cloves garlic

teaspoon of salt (or less for low salt)

juice of one lemon

½ cup olive oil

½ cup almonds




  1. MARINATE: Whisk the marinade ingredients together. Cut the kale, put it in a baggie and add part of the marinade to coat the kale. Use the remaining marinade for the chicken in a baggie. Put those in the refrigerator to marinate (try for 30 min-2 hours if you are able)
  2. COOK CHICKEN: Place a nonstick pan over medium high heat. Add the chicken and saute until golden brown on both sides and cooked through. Let stand a few minutes before cutting.
  3. QUINOA: Cook the quinoa according to package directions. When the quinoa is done, stir 1/2 cup of the sauce throughout to distribute.
  4. SUN DRIED TOMATO SAUCE: While the quinoa cooks, make the tomato sauce by pulsing everything together in a food processor (add almonds last to preserve a little bit of crunchiness).
  5. SERVING: To serve, fill bowls with quinoa, kale, chicken, avocado, and sun dried tomato sauce. Top with red pepper flakes.

Makes 4 servings. Enjoy!



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