Pesto Chicken Quinoa Bowls Recipes

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COPYCAT FIRST WATCH® QUINOA POWER BOWL



Copycat First Watch® Quinoa Power Bowl image

This is a copycat recipe of First Watch®'s Quinoa Power 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 meal all-in-one, so it takes the guesswork out of what side dishes to prepare to ensure a balanced meal of protein, whole grains, and fresh veggies.

Provided by Lisa Buckholts

Categories     Meat and Poultry Recipes     Chicken

Time 55m

Yield 4

Number Of Ingredients 14

2 cups chicken stock
1 cup quinoa, rinsed
1 lemon, zested and juiced
3 tablespoons olive oil
1 teaspoon freshly cracked black pepper
¼ teaspoon salt
2 cups finely chopped cooked chicken
1 ½ cups water
1 (14 ounce) can diced tomatoes, drained
1 (4 ounce) package crumbled feta cheese
½ cup half-and-half
½ cup shredded carrots
1 tablespoon pesto sauce
1 teaspoon dried oregano

Steps:

  • 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.
  • Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a small bowl to make lemon dressing.
  • Stir lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into the cooked quinoa. Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Spoon into individual bowls.

Nutrition Facts : Calories 575.2 calories, Carbohydrate 38.8 g, Cholesterol 94.7 mg, Fat 33.2 g, Fiber 5.9 g, Protein 30.8 g, SaturatedFat 11 g, Sodium 1203.1 mg, Sugar 5 g

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