First Watch Pesto Chicken Quinoa Bowl Copycat
Make the First Watch Pesto Chicken Quinoa Bowl at home with simple ingredients and optional shortcuts—so it actually tastes good and comes together fast.
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
- Optional: ½–1 teaspoon white balsamic vinegar (or white wine / apple cider vinegar) for a closer match to the restaurant
Instructions
- Assemble: Add the warm quinoa to a serving bowl. Top with the chicken, carrots, roasted tomatoes, and feta.
- 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 on a small baking sheet and roast for 10–12 minutes, until softened and lightly blistered.
- Sauté the kale: Heat a small drizzle of olive oil in a skillet. Add the chopped kale and cook 2–3 minutes, until just wilted.
- Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and the vinegar if you’re using it.
- Lightly cook the carrots: Add the shredded carrots to the skillet with a little olive oil and sauté 1–2 minutes, just until slightly softened but still with some texture.
- Warm the chicken: Add the shredded rotisserie chicken and warm 1–2 minutes.
- Warm the quinoa: If your quinoa isn’t freshly cooked, warm it in a skillet or microwave until hot.
- Finish: Spoon on the basil pesto and drizzle with the lemon dressing. Season with salt and pepper and toss gently so everything’s 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 airtight containers, in the fridge for up to 4 days