Ingredients
Bowl
2 boneless skinless chicken thighs
1/4 cup grape tomatoes (sliced lengthwise)
1/4 cup Baby Bella Mushrooms
1/4 cup Cooked Quinoa
1 small red onion (sliced thinly)I
4 cups baby spinach
1 tsp garlic powder
1tsp onion powder
salt + pepper to taste
2 tablespoons extra virgin olive oil
Dressing
1/2 cup extra virgin olive oil
2 tbsp fresh lemon juice
2 tbsp balsamic vinegar
1 tsp salt
1tsp pepper
1 clove minced garlic
1 tsp honey
Instructions
Dressing
Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream.
Bowl
Preheat over to 450 degrees.
Season chicken with salt, pepper, onion and garlic powder on both sides
Bake In a cast iron skillet for 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.
Remove from oven and let rest for 5 minutes. Pull chicken into bite sized pieces using a fork or your hands.
Place the same skillet on medium heat and add mushrooms and red pepper and salt and pepper to taste and sauté until soft and caramelized, adding a splash of water as needed (if the pan gets too dry)
Assemble the bowl by adding spinach on the bottom and topping it with the mushroom onion mixture, chicken, tomatoes and quinoa.
Drizzle with desired amount of dressing.
