Pesto Chicken Quinoa Bowl
This pesto chicken bowl features roasted peppers, broccoli, prosciutto and grilled chicken. Tossed with quinoa and fresh pesto sauce.
Servings: 6 bowls
Calories: 300kcal
Cost: $30
Equipment
- 1 sharp knife
- 1 grille pan or cast iron, for chicken
- 1 large sauce pan for the quinoa
- 1 medium sheet pan for vegetables
- 1 Food processor for pesto
Ingredients
For the bowl
- 1 large chicken breast cut into 2 cutlets
- 1 yellow bell pepper sliced thin
- 1 large head broccoli chopped
- 2 slices smoked prosciutto
- 1 cup quinoa
- ½ cup arugula
- 1 tsp oregano
- salt & pepper
Pesto Sauce
- ¼ cup fresh basil
- ½ cup arugula
- ¼ cup Parmesan cheese grated or shaved
- 2 garlic cloves skin removed
- ¼ cup pine nuts
- ¼ cup olive oil
- juice from ½ a lemon
- 3 tbsp white vinegar
- red pepper flakes
- pepper
Instructions
- Preheat the oven to 400°F. Add chopped broccoli and the yellow pepper to a baking sheet and drizzle with a tablespoon of olive oil. Sprinkle on a pinch of salt and the oregano. Place the pan in the oven to roast for 15-20 minutes, or until browned and slightly crispy.1 yellow bell pepper, 1 tsp oregano, 1 large head broccoli
- Make the quinoa. In a small pot or saucepan, add 1 cup quinoa and 2 cups of water. Place the pot over high heat and bring to a boil. Then bring the heat to a simmer, cover the pot and let it sit for about 15 minutes, or until the water has absorbed. Fluff the quinoa with a fork.1 cup quinoa
- Make the pesto. In a food processor, combine the basil, arugula, Parmesan cheese, olive oil, red pepper flakes, lemon juice, pepper, pine nuts and garlic. Pulse until smooth. Then add the vinegar and pulse again. Set aside.½ cup arugula, ¼ cup fresh basil, ¼ cup Parmesan cheese, ¼ cup pine nuts, ¼ cup olive oil, juice from ½ a lemon, 3 tbsp white vinegar, red pepper flakes, pepper, 2 garlic cloves
- Prepare the chicken. Cut the breasts into two thinner cutlets (butterfly them). Rub each chicken cutlet with a dab of olive oil and sprinkle with some salt and pepper.1 large chicken breast, salt & pepper
- Heat a large griddle or cast iron over high heat with a splash of olive oil. Once hot, add the chicken cutlets and cook for 5 minutes. Flip, then cook for 5 additional minutes. Remove the chicken (transfer to a plate). Once cooled enough, slice the chicken into thinner pieces.
- Arrange the bowl. Add the quinoa, and top with peppers, broccoli, chicken, torn prosciutto and extra arugula. Pour on the pesto sauce and mix thoroughly. Enjoy warm!2 slices smoked prosciutto, ½ cup arugula