Pesto Chicken Power Bowl Recipe

Cook quinoa

Rinse 1 cup quinoa in a fine mesh sieve under cold water until water runs clear. Combine rinsed quinoa, 2 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and keep warm.

Prepare chicken

Pat 1 lb chicken breasts dry and slice each breast horizontally to make 2 thinner cutlets (optional) so pieces cook evenly. Season both sides with 1 tsp black pepper.

Marinate

In a bowl combine 6 tbs basil pesto, 1 tbs olive oil and 1 tsp lemon juice. Add chicken and coat well. Let marinate at room temperature 10 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a large skillet over medium heat. Add a thin film of oil or use the 1 tbs olive oil from marinade if needed. Add chicken pieces and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and pesto is slightly caramelized. Remove from pan and let rest 5 minutes, then slice into strips.

Prep vegetables

Preheat oven to 425°F (220°C). Slice red bell pepper into strips. If using broccolini, trim stems; if broccoli florets, cut into bite-size pieces. Halve cherry tomatoes.

Toss and roast

On a rimmed baking sheet toss broccoli/broccolini, red pepper and cherry tomatoes with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper. Spread in a single layer and roast 12–15 minutes, stirring once, until vegetables are tender and edges are lightly charred. Remove from oven.

Prepare spinach and avocado

While vegetables roast, place 2 cups baby spinach in a large serving bowl or divide between bowls. Halve, pit and slice 1 avocado. Toast 2 tbs pine nuts in a small dry skillet over medium heat, stirring, 2–3 minutes until fragrant and golden—watch closely to avoid burning.

Assemble bowls

Divide warm quinoa among 2–3 bowls (depending on serving size). Arrange baby spinach, roasted vegetables, sliced pesto chicken and avocado on top. Sprinkle with toasted pine nuts and 2 tbs grated Parmesan. Add lemon wedges on the side.

Whisk dressing

In a small jar or bowl whisk together 2 tbs extra virgin olive oil, 1 tsp balsamic vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until emulsified. Drizzle over bowls to taste just before serving.