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Pesto Chicken Quinoa Bowl

bowl of pesto chicken quinoa with bright red roasted tomatoes, rotisserie shredded chicken, and greens, next to plate of lemon slices.
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Make your favorite Frist Watch version of the savory Pesto Chicken Quinoa Bowl at home. This recipe is protein-packed with chicken, quinoa, feta, vegetables and yummy pesto.

Ingredients

For the Bowl

  • 1½ cup cooked quinoa (or whole 8.5oz pouch)
  • 1 cup shredded rotisserie chicken
  • 1 cup chopped kale
  • ½ cup shredded carrots
  • ¼ cup roasted cherry tomatoes
  • ¼ cup crumbled feta
  • 2 tablespoons basil pesto
  • Salt and pepper to taste

Lemon Dressing

  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon honey or maple syrup
  • Pinch of salt

Instructions

  1. Roast the tomatoes: Preheat the oven to 400°F. Toss the cherry tomatoes with a small drizzle of olive oil and a pinch of salt. Spread them on a small baking sheet and roast for 10–12 minutes, until softened and lightly blistered.

  2. Warm the quinoa: If your quinoa isn’t freshly cooked, warm 1 cup cooked quinoa in a skillet or microwave until hot.

  3. Sauté the kale: Heat a small drizzle of olive oil in a skillet. Add the chopped kale and cook for 2–3 minutes, until just wilted.

  4. Lightly cook the carrots: Add the shredded carrots to a skillet with a small drizzle of olive oil and sauté for 1–2 minutes, just until slightly softened. They should still have some texture.

  5. Warm the chicken: Add the shredded rotisserie chicken to the skillet and warm for 1–2 minutes.

  6. Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, and salt until combined.

  7. Assemble the bowl: Add the warm quinoa to a serving bowl. Top with the warmed chicken, sautéed carrots, roasted tomatoes, and crumbled feta.
  8. Finish the bowl: Add 2 tablespoons basil pesto (store-bought or homemade) and drizzle the lemon dressing over the top. Season with salt and pepper and toss gently so everything is lightly coated. Serve warm.

Notes

  • Use rotisserie chicken for an even faster meal
  • Swap kale for spinach, arugula, or mixed greens
  • Add sundried tomatoes for more intense flavor
  • Drizzle with lemon balsamic or ranch dressing for extra creaminess
  • Stores well in the fridge for up to 4 days

Find it online: https://reachwellth.com/pesto-chicken-quinoa-bowl-first-watch-copycat/