Goddess Veggie Bowls with Chicken

Ingredients

• ½ cup low-fat buttermilk

• ½ cup low-fat plain Greek yogurt

• ¼ cup lightly packed fresh flat-leaf parsley

• 1 tablespoon chopped fresh chives

• 1 tablespoon lemon juice plus 2 tsp. lemon zest, divided

• 1 clove garlic, peeled

• 1 ¼ pounds chicken tenders

• 1 ⅓ cups water

• ⅔ cup quinoa, rinsed

• ⅛ teaspoon salt

• 4 cups lacinato (dinosaur) kale, stems trimmed, thinly sliced

• ½ medium cucumber, sliced

• 2 bell peppers, preferably 1 red and 1 orange or yellow, diced

• 1 pint cherry tomatoes, halved if large

• 1 avocado, cubed or sliced

• ½ cup shredded sharp Cheddar cheese

• ¼ cup sliced almonds, toasted

Description

1. Combine buttermilk, yogurt, parsley, chives, lemon juice and garlic in a food processor and blend until smooth. Refrigerate 1/2 cup to use as dressing. Pour the remaining mixture into a large, sealable plastic bag and add chicken tenders. Remove air from the bag, seal it and marinate in the refrigerator for at least 4 hours (and up to 6 hours).

2. Combine water and quinoa in a medium saucepan; bring to a boil over medium heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender, 13 to 15 minutes. Drain any excess liquid. Add lemon zest and salt; fluff with a fork.

3. Meanwhile, position oven rack about 4 inches from heat source; preheat broiler. Line a large rimmed baking sheet with foil. Coat with cooking spray. Remove the chicken from the marinade, shaking off excess (discard marinade), and place on the prepared baking sheet. Broil the chicken, flipping once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 12 minutes.

4. Add kale and 1/4 cup of the reserved dressing to the quinoa; stir to combine. Divide the quinoa mixture among 4 bowls. Top with cucumber, bell peppers, tomatoes and chicken. Drizzle the remaining 1/4 cup dressing over the bowls. Top with avocado, cheese and almonds.