Name: Savory Pesto Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tbsp olive oil; 1 tbsp olive oil; 1/2 cup quinoa; freshly shredded parmesan cheese; 1 cup water; 1.5 lbs chicken breast, diced into 1-inch pieces; 2 tbsp pesto; 1/2 tsp salt; 1/4 tsp black pepper; 1 large bunch broccoli, cut into florets; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 2 cups spinach; 1 tbsp butter

Pesto Chicken

What ingredients do I need to make Pesto Chicken?

Can I use a different type of meat instead of chicken?

Experience a burst of flavors with this Savory Pesto Chicken and Quinoa Bowl, featuring tender chicken, nutty quinoa, fresh spinach, and crispy roasted broccoli in a delightful pesto sauce. A perfect meal that's both fresh and filling!

Milk

Tree Nuts

Gluten Free

Lactose Free

Mediterranean

Low Carb

Oils

milliliter

olive oil

Grains & Rice

gram

quinoa

Cheese

shredded parmesan cheese

Water

water

Poultry

chicken breast

Pasta Sauces

pesto

Seasonings

salt

black pepper

Fresh Vegetables

broccoli

garlic powder

spinach

Butter & Margarine

butter

Calories

Carbohydrates

Protein

Dietary Fiber

Insoluble Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

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Satisfy your hunger with these flavorsome Pesto Chicken, Avocado, and Bacon Salad Wraps. Packed with colorful greens, tender chicken, and a tangy dressing, it's perfect for a quick weekday lunch or a delicious summer picnic.

Savory Pesto Chicken, Avocado, and Bacon Salad Wraps

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Pesto Chicken Protein Bowls

Savory Pesto Chicken and Quinoa Bowl

Baking Goods

Pasta, Sauces, Grain

Dairy

Beverages

Meat & Seafood

Produce

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Heat a skillet on medium heat with olive oil.

Add the diced chicken and season with salt, black pepper, and garlic powder.

Stir in 2 tablespoons of pesto and mix well. Taste and adjust seasoning as needed.

Preheat the oven to 400 degrees Fahrenheit.

Place broccoli florets on a large baking sheet, drizzle with olive oil, and season with salt and black pepper.

Roast for 20 minutes, flipping halfway through.

Place the quinoa and water in a pot and bring to a rolling boil.

Reduce heat to simmer, cover, and cook for about 12-15 minutes, or until water has evaporated.

Remove from heat, fluff with a fork, add butter, and season with salt and pepper.

Add cooked quinoa, roasted broccoli, and pesto chicken.

Garnish with freshly shredded parmesan cheese and serve.

Savory Pesto Chicken and Quinoa Bowl

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