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Pesto Chicken Quinoa Power Bowl

This Pesto Chicken Quinoa Power Bowl is loaded with flavor and perfect for weekdays when you need to get a healthy meal on the table fast!
Servings 2
Author Karen @ The Tasty Bite

Ingredients

For the Chicken Quinoa Bowl:

  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breasts diced
  • Salt and pepper to taste
  • 1 cup quinoa
  • ½ cup red peppers diced
  • ½ avocado pitted and diced
  • 2 tbsps pepitas toasted

For the Basil Pesto Vinaigrette:

  • ½ cup packed fresh basil leaves
  • ¼ cup olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 clove garlic peeled
  • 1½ tbsps pine nuts toasted
  • Salt and pepper to taste

Instructions

  • In a large skillet over medium high heat, add oil and saute chicken until cooked through. Season with salt and pepper to taste.
  • Meanwhile, combine quinoa with 2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, and cook for about 15 minutes or until the grains are tender and all of the liquid has absorbed.
  • To make the basil pesto vinaigrette, combine basil, olive oil, vinegar, lemon juice, garlic and pine nuts in a food processor or blender, and blend until smooth. Season with salt and pepper to taste.
  • To assemble, divide cooked quinoa into two bowls and arrange chicken, red peppers, avocado, and toasted pepitas on top. Drizzle with vinaigrette and serve warm or cold.