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Pesto Chicken Quinoa Bowls

Pesto Chicken Quinoa Bowls

High protein pesto chicken quinoa bowls with 42g protein. Meal prep ready for 4 days.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breasts
  • 1/3 cup basil pesto divided
  • 1 cup quinoa rinsed
  • 2 cups low sodium chicken broth
  • 2 cups cherry tomatoes halved
  • 1/2 cup kalamata olives pitted
  • 1 cucumber diced
  • 4 cups baby arugula
  • 1 cup crumbled feta
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. **Marinate.** Toss chicken with 2 tbsp pesto, salt, and pepper. Let sit 20 minutes.
  2. **Quinoa.** Bring broth to a boil. Add quinoa. Cover and simmer 15 minutes until fluffy. Let cool.
  3. **Grill.** Heat a grill pan over medium high. Grill chicken 5 to 6 minutes per side until 165F. Rest 5 minutes. Slice.
  4. **Dress quinoa.** Toss cooled quinoa with remaining pesto, lemon juice, and olive oil.
  5. **Assemble.** Divide quinoa among 4 bowls. Top with arugula, chicken slices, tomatoes, cucumber, olives, and feta.
  6. **Finish.** Drizzle with extra olive oil and serve. Or seal for meal prep.

Notes

Marinate chicken in pesto 20 minutes for deep flavor. Rinse quinoa before cooking to remove bitter saponins. Cook quinoa in low sodium broth instead of water for extra flavor.