Rating: 4.5 stars 4.5
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a copycat recipe of First Watch's pesto chicken quinoa bowl. I think you are really going to enjoy this protein-packed quinoa mixed with grilled chicken, lemon, feta, roasted tomatoes, and shredded carrots. The recipe is quite simple, and the dish is a complete all-in-one meal, so it takes the guesswork out of what side dishes to prepare to ensure a balanced meal of protein, whole grains, and fresh veggies.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
4
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Quinoa:
Lemon Dressing:
Bowl:

Directions

Instructions Checklist
  • Make quinoa: Combine chicken stock and quinoa in a large pot over high heat; bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

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  • Make lemon dressing: Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a small bowl.

  • Make bowl: Stir lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into cooked quinoa. Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Spoon into individual bowls.

Cook's Note:

I use fully cooked frozen grilled chicken strips that I defrost in the microwave.

Nutrition Facts

575 calories; protein 30.8g; carbohydrates 38.8g; fat 33.2g; cholesterol 94.7mg; sodium 1203.1mg. Full Nutrition
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