These Pesto Chicken Protein Bowls make for a perfect weeknight dinner or meal prep option, featuring tender pesto-flavored chicken, lemon hummus, quinoa, and a variety of nutritious ingredients.
In a large bowl, mix basil pesto and dijon mustard.
2
Add cubed chicken to the bowl, toss to coat, and cover the bowl with plastic wrap.
3
Marinate the chicken in the refrigerator for at least 30 minutes.
4
Preheat oven to 400°F.
5
Place marinated chicken in a single layer on a baking sheet covered with non-stick cooking spray or parchment paper.
6
Bake the chicken for 20-25 minutes, or until internal temperature reaches 165°F. Allow chicken to rest for 5 minutes before serving.
POWER BOWLS
7
While chicken is baking, cook quinoa according to package instructions. Set aside.
8
To assemble the bowls, spread 1/4 cup of lemon hummus on one side of each bowl.
9
Layer each bowl with cooked quinoa, baked pesto chicken, sliced roasted red peppers, sprouts, and avocado slices.
10
Garnish each bowl with a squeeze of lemon juice from a lemon wedge and torn fresh basil leaves.
Download Cooklist
Get the app to track inventory, save recipes, build meal plans and order groceries from local stores.
Scan to download
Health Info
Macros
57g
CARBS
66g
FAT
49g
PROTEIN
Allowed on these diets
MEDITERRANEAN
GLUTEN FREE
Contains these allergens
MILK
TREE NUTS
Nutrition Facts
PER SERVING
4 SERVINGS
552G EACH
Calories
881 kcal
44%
Carbohydrates
57 g
21%
Fat
67 g
86%
Protein
49 g
99%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.