Chicken & Quinoa Burrito Bowl

with Roasted Carrots & Spicy Radishes

35 MIN

7 SmartPoints®

2 Servings

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From the Test Kitchen

For a fresh, hearty spin on the classic burrito bowl, we’re serving our Mexican-spiced chicken and carrots over a bed of quinoa tossed with kale—marinated with fresh lemon juice and garlic paste to help soften the leaves. It all comes together with a drizzle of creamy dressing and a garnish of crisp radishes mixed with spicy jalapeño.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

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1 Prepare & roast the carrots:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut into 1-inch pieces. Place on the sheet pan. Drizzle with 1 teaspoon of olive oil and season with half the spice blend; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Cook the quinoa:

While the carrots roast, add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

3 Prepare the remaining ingredients:

While the quinoa cooks, drain and rinse the beans. To make the dressing, in a bowl, combine the yogurt and 1 tablespoon of water. Taste, then season with salt and pepper if desired. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the second clove into a paste (or use the small side of a box grater). Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the sliced kale, 1 teaspoon of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the radishes lengthwise; thinly slice crosswise. Roughly chop the pepper. In a bowl, combine the sliced radishes and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the pepper.

4 Cook the chicken:

Pat the chicken dry with paper towels; season with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Cook the beans:

To the pan of reserved fond, add 1/2 teaspoon of olive oil; heat on medium-high until hot. Add the chopped garlic; cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the beans; cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat. Taste; season with salt and pepper if desired.

6 Finish the kale & serve your dish:

Stir the cooked quinoa into the bowl of marinated kale. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the cooked chicken and beans, roasted carrots, and spicy radishes. Top with the dressing. Enjoy!