Pesto Chicken Power Bowl Recipe

Rinse 1 cup tri-color quinoa in a fine mesh sieve under cold running water for 30–60 seconds to remove bitter saponins. Drain well.

In a medium saucepan combine rinsed quinoa, 2 cups water, 1/2 tsp kosher salt and 1 tbsp olive oil. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes or until water is absorbed and quinoa is tender.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and keep warm until assembly.

Pound or butterfly 2 chicken breasts to an even thickness (about 1/2–3/4 inch) so they cook evenly.

In a bowl combine 2 tbsp lemon juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano and 1/2 tsp smoked paprika. Whisk to emulsify.

Place chicken in a shallow dish or resealable bag and pour marinade over. Marinate at room temperature for 15–30 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 15 minutes before cooking.

Preheat grill or grill pan over medium-high heat and lightly oil grates. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear.

Transfer chicken to a cutting board and rest for 5 minutes, then slice into 1/2-inch strips.

In a food processor combine 2 cups packed basil leaves, 3 tbsp toasted pine nuts, 1/2 cup grated Parmesan, and 1 clove garlic. Pulse until coarsely chopped.

With the motor running, slowly stream in 1/2 cup extra-virgin olive oil until the mixture emulsifies and reaches a smooth but slightly textured consistency. Scrape down sides as needed.

Add 1 tsp lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pulse to incorporate. Taste and adjust seasoning or oil for desired thickness. Transfer pesto to a small bowl and set aside.

While chicken rests, halve 1 cup cherry tomatoes and toss gently with a pinch (about 1/8 tsp) of salt and pepper to taste. Set aside.

Heat a nonstick skillet over medium-low heat and add 1 tbsp butter or olive oil. Crack 2 large eggs into the skillet and cook sunny-side up: cook gently until whites are set but yolks remain runny, about 3–4 minutes. If whites are still undercooked, cover pan for 30–60 seconds. Season eggs with remaining 1/8 tsp salt and 1/8 tsp black pepper.

Warm 2 cups baby spinach or mixed greens briefly in the same pan for 30 seconds to 1 minute just to wilt slightly, or leave raw if preferred.

To assemble two power bowls: divide warm quinoa between two bowls (about 1/2 cup cooked quinoa per bowl as a base). Arrange sliced grilled chicken (half the sliced chicken per bowl), wilted greens, halved cherry tomatoes, and sprinkle 1/4 cup crumbled imported feta per bowl.

Top each bowl with a sunny-side-up egg. Drizzle 1–2 tablespoons of the homemade pesto over the chicken and eggs (adjust to taste). Optionally garnish with lemon wedges for squeezing.

Serve immediately so yolks remain runny; instruct diners to mix yolk into quinoa and pesto for a creamy finish.