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.
Ingredients
- chicken stock: 2 cups
- quinoa, rinsed: 1 cup
- lemon, zested and: 1 piece (juiced)
- olive oil: 3 Tbsp
- freshly cracked black pepper: 1 tsp
- salt: 0.25 tsp
- cooked chicken: 2 cups (finely chopped)
- ½ cups water: 1 piece
- tomatoes: 1 can (14 ounce can, drained, diced)
- crumbled feta cheese: 1 pack (4 ounce pack)
- half-and-half: 0.5 cup
- carrots: 0.5 cup (shredded)
- Pesto sauce: 1 Tbsp
- oregano: 1 tsp (dried)
Metric Conversion
Stages of cooking
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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.
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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.
