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chicken capers quinoa bowl

Chicken Caprese Quinoa Bowl

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There might not be anything better than a chicken caprese quinoa bowl.  Okay, that could be a stretch but you get where we’re going with this?  We happen to love this dish and there are so many reasons why.  It’s literally bursting with flavor.  This is a perfect example of tossing together a bunch of ingredients that you already have on hand and knocking it out of the park!  We love to make up a batch of our slow roasted tomatoes and have them because they are the perfect addition to so many different dishes. They are sweet like candy but savory as well so they are great on turkey burgers, salads, pasta dishes and whatever else suits your fancy!  We absolutely recommend making a big batch of these as they keep really well in the fridge.  You don’t have to eat them all at once and you will be so happy you have them ready to go.  See the easy directions below.

We also happen to have our creamy balsamic on hand, pretty much all the time as well.  This is another staple that you won’t regret preparing.  It’s like the easiest dressing ever and tastes so dang good!  You could even save yourself lots of time and buy a rotisserie chicken for this recipe and you are good to go.  Just cook up some quinoa according to the package directions, add in the chopped chicken, fresh mozzarella, fresh basil and the slow roasted tomatoes.  Drizzle with the creamy balsamic and toss together in a bowl.  You are gonna freak out!  Yum.


Chicken Caprese Quinoa Bowl
 
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Serves: 2
Ingredients
  • 2 C quinoa - cooked according to package instructions
  • 1 C shredded chicken breast - we used rotisserie chicken
  • ¼ C fresh mozzarella, chopped
  • ½ C fresh basil, torn
  • ½ C slow roasted tomatoes (see recipe)
For the slow roasted tomatoes:
  • campari tomatoes, quartered
  • good quality olive oil
  • kosher salt
For the creamy balsamic vinaigrette:
  • ¼ C balsamic vinegar
  • 1 clove garlic
  • 2 tsp dijon mustard
  • 1 Tbsp greek yogurt
  • ¼ C good quality olive oil
Instructions
For the slow roasted tomatoes:
  1. Preheat oven to 300 degrees.
  2. Line a rimmed roasting pan with parchment paper. Cut tomatoes into quarters and line on pan. Drizzle with olive oil and sprinkle with salt. Roast for 2 hours.
  3. *Make slow roasted in advanced and store in an airtight container in the fridge for up to 10 days.
For the creamy balsamic vinaigrette:
  1. Add all ingredients except for olive oil to a blender or use an immersion blender. Blend on high for 20 seconds. With blender going slowly drizzle in olive oil. Set vinaigrette aside.
For the quinoa bowl:
  1. Divide quinoa evenly between 2 low serving bowls. Top each bowl with equal parts chicken, mozzarella, basil and slow roasted tomatoes.
  2. Drizzle with desired amount of balsamic vinaigrette and serve immediately.