My best friend and I make time to catch up whenever we can—usually over a meal. The last time we met, we ended up at First Watch, and I tried the pesto chicken quinoa bowl. It was ridiculously good, and I immediately wanted to recreate it at home.
We see each other often with our rotating happy hour group and crafty bitches, but I always love when it’s just the two of us. If I think about all the memories we’ve made since becoming friends as sophomores in high school, I could probably write a book.
From our first lunch together at a long rectangular table packed with teenagers to sitting across from each other in a booth decades later, it’s honestly mind-blowing how fast it all goes. We’ve been through it all — blasting Nelly in a purple Neon, quoting Tommy Boy on repeat, trips in the ladies van, cookies flying off the roof of a minivan, loves, losses, and everything that comes with going from girls to grown women.
Through every chapter, Kate has always been there. When life shifted, she was my safe haven — my concert buddy, my Coney girl, my confidant, my friend.
Our lives haven’t always mirrored each other. We’ve taken different paths, but those differences have never pulled us apart. Our friendship is built on history and grounded in something steady — a sisterhood. We’ve never had a real fight — simply unconditional love, steady support, and the kind of friendship that still feels solid no matter what life looks like. Whether it’s been a month or many since our last get together, we always pick up right where we left off.
And yes, along the way, we’ve eaten a lot of good food together. But this pesto chicken quinoa bowl stuck with me — simple, nourishing, and shaped by years of friendship.
Prepare Your Taste Buds
This pesto chicken quinoa bowl is bright, fresh, and filling without being heavy. Fluffy quinoa is tossed with kale and shredded carrots to form the perfect base, then it’s topped with sliced chicken breast. Sweet oven-roasted tomatoes bring little pops of jammy flavor, and a sprinkle of feta adds the perfect salty bite. Everything gets finished with a basil pesto cream sauce and a lightly sweet lemon and white balsamic dressing that wakes it all up without overpowering it. Each forkful is balanced, fresh, and anything but boring.
It does take a little extra prep, but it’s totally worth it—and it’s incredibly make-ahead friendly. Grab what you need to make this pesto chicken quinoa bowl at home — and if you can, invite your bestie over to share it with you.
(Kate, for all of our “Do you remembers…” and the ones still ahead. Lub, Sur)
Pesto Chicken Quinoa Power Bowl
A bright, fresh pesto chicken quinoa bowl with roasted tomatoes, feta, and quinoa tossed with kale and carrots—finished with pesto cream sauce and a lightly sweet lemon dressing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 bowls 1x
- Category: Dinner
- Cuisine: American
Ingredients
Quinoa
- 1 cup quinoa
- 1 1/4 cups water
- 1/2 teaspoon kosher salt
Roasted Tomatoes
- 1 cup cherry tomatoes, halved
- 1/2 tablespoon olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1/8 teaspoon garlic powder
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon canola oil
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Lemon Dressing
- 1 tablespoon white balsamic vinegar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Dijon mustard
- 2–3 teaspoons honey
- 1/4–1/3 teaspoon garlic powder
- 1/4–1/3 teaspoon kosher salt
- 6 tablespoons olive oil
Pesto Cream
- 2 tablespoons basil pesto
- 1/4 cup heavy cream
For the Bowls
- 1 tablespoon olive oil (for the skillet)
- 1 cup shredded carrots
- 1 1/2 cups chopped kale (stems removed)
- 1/2 cup feta cheese, crumbled
- 1 lemon, cut into wedges (for serving)
Instructions
- Cook the quinoa: Place quinoa in a fine-mesh strainer and rinse under cold water for 30-60 seconds. Shake well to remove excess water. Add quinoa and water to a saucepan and bring to a simmer. Cover and cook for 20 minutes. Remove from heat, place a paper towel under the lid to absorb moisture, cover again, and let stand 5 minutes. Remove paper towel and fluff with a fork.
- Roast the tomatoes: Preheat oven to 425°F. Toss halved tomatoes with olive oil, kosher salt, black pepper, and garlic powder. Spread cut-side up on a baking sheet and roast for 15–20 minutes, until blistered. Set aside.
- Broil the chicken: Adjust oven rack to about 6 inches from broiler element and preheat broiler to broil-high. Line a baking sheet with nonstick foil. Trim excess fat from chicken breasts, then pound to an even thickness (about ½-inch). Place chicken on prepared baking sheet. Drizzle both sides with canola oil and rub to coat, then season with kosher salt and black pepper. Broil 4–8 minutes until lightly browned, flip, then broil 6–8 minutes more until cooked through and the thickest part registers 160°F. Rest 5 minutes, then slice into thin strips.
- Make the lemon dressing: Blend all dressing ingredients using a blender or immersion blender until smooth and emulsified. Taste and adjust honey or salt, if needed.
- Make the pesto cream: Whisk pesto and heavy cream until smooth. Add a splash of water to thin, if needed.
- Assemble the bowls: Heat a drizzle of olive oil in a skillet over low heat. Add carrots and kale and toss 1–2 minutes, until softened slightly. Add cooked quinoa and toast 2–3 minutes until warmed through. Divide evenly between four bowls. Top with sliced chicken, roasted tomatoes, and feta. Drizzle with pesto cream. Serve with lemon dressing and a lemon wedge.
Nutrition
- Serving Size: 4 Bowls
Substitutions & Variations
- Chicken: Swap with grilled chicken, rotisserie chicken, or shrimp.
- Make it vegetarian: Skip chicken and add chickpeas and extra feta.
Handy Hints
- No immersion blender or blender? Whisk dressing ingredients vigorously in a bowl, or shake in a jar until emulsified.
- Rinse quinoa well. It removes the natural coating (saponin) that can make quinoa taste bitter.
- Paper towel trick = fluffy quinoa. Placing a paper towel under the lid after cooking absorbs steam so it doesn’t turn soggy.
Make-Ahead Tips
- Roasted tomatoes can be made up to 3 days ahead. Cool completely, store in an airtight container and refrigerate. Before serving, let sit at room temp 15–20 minutes.
- Quinoa: Make up to 4 days ahead and store in an airtight container.
- Chicken: Broil and slice up to 3 days ahead.
- Lemon dressing: Make up to 1 week ahead. Shake well before using.
- Meal prep bowls: Assemble quinoa/kale/carrots + chicken in containers, and keep tomatoes, feta, pesto cream, and lemon dressing separate until serving for best texture.
Your Table Matters to Me
Thank you for being here in my kitchen! If this recipe brought joy to your table, I would love to hear about it. Your moments around the table are exactly why I’m here sharing the recipes that matter most.
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