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Pesto Chicken Quinoa Power Bowl

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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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make the pesto cream: Whisk pesto and heavy cream until smooth. Add a splash of water to thin, if needed.
  6. 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

Find it online: https://cookwhatmatters.com/pesto-chicken-quinoa-power-bowl-inspired-by-first-watch/