Savory Pesto Chicken Quinoa Bowl (The First Watch® Make At Home Version)

It was Sunday morning, I had just gone to the grocery store, so it was totally unnecessary to go out. Eggs? Pancakes? Nothing sounded good anyway. I was craving something savory for breakfast when all of a sudden it came to me: a pesto chicken quinoa bowl. 

Being that It was quarantine when I made this recipe and First Watch wasn’t even open, one of my favorite dishes on the menu is the Pesto Chicken Quinoa Bowl. By a tremendous stroke of luck, I happened to have all the ingredients I needed to whip up my own version. (You probably do too!)

The chicken pesto quinoa bowl is a delicious mix of pesto, chicken, quinoa, veggies, and feta. This recipe delivers on savory.

Not only is this recipe super easy to make, but I also found a way to make it fast so you can save some time, get on with your day, and closer to achieving your goals. I love that it’s healthy and protein-packed, and you can make enough for leftovers later. This recipe serves two or one with leftovers. Or if you’re me, it serves one person who eats the whole thing in one sitting.

Pesto Chicken Quinoa Bowl Ingredients

This recipe is packed with healthy ingredients. Look for organic varieties to maximize the health benefits from your ingredients.

• grilled chicken breast, sliced or cubed
• cooked quinoa
• lemon
• tomato or sundried tomato
• shredded carrots
• spinach
• pesto sauce
• lemon balsamic or ranch dressing (optional)
• feta cheese
• salt and pepper to taste

Swaps From the Original First Watch Recipe

The First Watch recipe calls for kale, I prefer spinach and it’s what I had on hand, so I went for it.

The recipe also uses sundried tomatoes, but instead, I sliced up an organic tomato. You can also use sliced cherry or grape tomatoes.

The First Watch recipe is also creamier. The restaurant uses a basil pesto dressing and lemon balsamic dressing. I chose to leave this out for a healthier version of this dish. However, you can include these or a ranch dressing along with the basil pesto when it’s added to the chicken.  

Time Savers

For the chicken, I defrosted a frozen chicken breast.

For the quinoa, I opted for a packaged microwavable packet, cooked and ready in 90 seconds.  

I used a jar of prepared pesto, but Elizabeth Rider has a great vegan pesto recipe you can make in 10 minutes if you wanted to make your own.

How to Make a Pesto Chicken Quinoa Power Bowl

First, start by defrosting the chicken breast. While the chicken thaws move to the vegetables.

Dice the tomatoes and throw them into a skillet with olive oil to sauté on medium heat. After a couple of minutes, add shredded carrots. Then after 1-2 minutes, break up the spinach and add it to the pan, occasionally stirring and flipping the vegetables. Just before the spinach is fully wilted, set vegetables aside.

By this time, the chicken should be ready to cook. Slice the chicken as desired into longer strips as in the original recipe, or dice into smaller cubes as this recipe features. In a larger skillet, add olive oil and cook chicken on medium to high heat (5). While the chicken cooks, add salt and pepper.

Also, pop the quinoa package into the microwave and cook to package directions.

Once the chicken is almost fully cooked, add the pesto. Squeeze ½ lemon directly into the pan. Reduce heat to medium and cook for 1-2 minutes.

Add the vegetables and quinoa to the chicken. Then add salt and pepper to taste.

Stir adding feta and voilà! Serve in a bowl and enjoy.

Did you make this recipe? Share your feedback in the comments below!