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Chicken Pesto Quinoa Bowl

Serving Size

2

Ingredients

  • For the Pesto:
  • 4 cups fresh basil (about 1 bunch)
  • ½ cup olive oil
  • 1/3 cup walnuts, chopped
  • 4 cloves garlic
  • 1 teaspoon salt
  • For the Bowl:
  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 4 cups spinach leaves
  • 16 oz. cooked diced or shredded chicken breast (about 2 medium breasts)
  • 2 tablespoons parsley (for garnish)
  • 1 avocado (optional for added creaminess)

Directions

  • Cook the quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit for 5 minutes—fluff with a fork.
  • Make the pesto: In a food processor, combine the basil, avocado oil, walnuts, garlic, and salt. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, add a little more oil until you reach your desired consistency.
  • Prepare the bowl: While cooking the quinoa, wash and chop the spinach leaves. Dice or shred the cooked chicken breast.
  • Assemble the bowls: Once the quinoa is ready, divide it into 4 bowls. Top each bowl with an even portion of spinach, chicken, and a generous spoonful of pesto. If desired, add slices of avocado for extra creaminess.
  • Serve and enjoy: Garnish with fresh parsley and serve immediately.

Notes

Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Substitutions: You can use kale instead of spinach or steak instead of chicken. Toppings: Sprinkle of hemp seeds and squeeze of lime. Save time: Buy store-bought pesto. Protein content: ~ 30 g per 1 cup.

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