Pesto Chicken Quinoa Bowl
Pesto chicken quinoa bowl is healthy, packed with protein and will keep you full for hours. Avocado, chickpeas, red onion, carrots, and tomatoes all come together in this delicious and flavorful bowl!
Ingredients
For The Chicken
- 1 tablespoon olive oil
- 1 lb chicken breasts chopped into bite sized pieces
- 1 tablespoon pesto
- 2 teaspoons paprika
- 3 garlic cloves minced
- Juice from 1/2 of lemon
For The Quinoa
- 1 cup quinoa
- 2 cups chicken broth
- 1 tablespoon pesto
Bowl Toppings
- 1 avocado
- 1 10 oz can chickpeas
- 1/2 cup pickled red onion
- 2 tablespoons green onion
- 1/2 cup sliced carrots
- 10 oz package of cherry tomatoes sliced in half
Pesto Vinaigrette
- 2 tablespoons pesto
- 2 tablespoons olive oil
- Juice from 1/2 of lemon
Instructions
For The Chicken
- Heat a skillet with olive oil over medium to medium high heat.
- While the olive oil is heating, combine the chicken breasts with the pesto and paprika in a small bowl until completely covered.
- Place the chicken and garlic in the skillet with the heated oil and pan fry until the chicken is completely cooked through stirring occasionally (about 7 minutes)
- Once the chicken is cooked add 1/2 lemon juice to deglaze the pan. Stir the chicken well coating in the sauce drippings. Remove the chicken from the pan and set aside.
For The Quinoa
- In a pot bring chicken broth and pesto to a boil. Add quinoa and reduce heat and simmer covered for about 15 minutes or until the liquid is absorbed. Once done, fluff with a spoon and set aside.
For The Pesto Vinaigrette
- In a small bowl whisk together the pesto, olive oil, and lemon juice until well combined. Set aside.
To Build The Bowl
- Place the pesto quinoa in the bottom of a bowl. Top with chicken, avocado, chickpeas, pickled red onion, green onion, carrots, and cherry tomatoes. Pour over the pesto vinaigrette and serve immediately.
Tried this recipe?Let us know how it was!