Description
A delicious and healthy Pesto Chicken Quinoa Bowl packed with flavor and nutrients.
Ingredients
- 2 cups cooked quinoa
- 1 pound boneless, skinless chicken breasts
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Preheat your grill or stovetop grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and olive oil.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
- In a large bowl, combine the cooked quinoa, basil pesto, cherry tomatoes, baby spinach, and lemon juice. Toss until everything is well mixed.
- Divide the quinoa mixture into serving bowls. Top each bowl with sliced grilled chicken and sprinkle with grated Parmesan cheese.
- Serve immediately and enjoy your flavorful bowl!
Notes
- For a vegetarian option, substitute grilled chicken with roasted chickpeas or grilled vegetables.
- Add a tablespoon of pine nuts or walnuts for extra crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg