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Quinoa bowls have surged in popularity as a versatile and nutritious meal option, perfectly suited for anyone seeking a balanced diet without sacrificing flavor. These bowls typically combine wholesome grains, protein sources, vibrant vegetables, and delectable dressings, making them a favorite among health-conscious eaters and meal preppers alike. One standout creation in this realm is the Chicken Pesto Quinoa Bowl, which marries the wholesome goodness of quinoa with succulent chicken, fresh vegetables, and the vibrant flavor of pesto.

Chicken Pesto Quinoa Bowls

Discover the perfect blend of nutrition and flavor with Chicken Pesto Quinoa Bowls! This versatile meal combines protein-rich chicken, hearty quinoa, and fresh veggies, all enhanced by the aromatic taste of pesto. Ideal for quick weeknight dinners or meal prep, these bowls are easy to customize with seasonal ingredients. Packed with vitamins and minerals, every bite is a celebration of health and deliciousness. Elevate your dining experience with this colorful, nutritious meal!
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Ingredients
  

1 cup quinoa, rinsed

2 cups chicken broth (or water)

2 boneless, skinless chicken breasts

1 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1 cup fresh spinach

1/2 cup feta cheese, crumbled

1/4 cup pine nuts, toasted

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Cook the Quinoa:

    In a medium saucepan, combine the rinsed quinoa and chicken broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

      Prepare the Chicken:

        While the quinoa is cooking, season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C). Remove from skillet and let rest for a few minutes before slicing.

          Combine with Pesto:

            In a large bowl, toss the cooked quinoa with the basil pesto until evenly coated.

              Assemble the Bowls:

                Divide the pesto quinoa among serving bowls. Top each bowl with sliced chicken, cherry tomatoes, fresh spinach, crumbled feta cheese, and toasted pine nuts.

                  Garnish and Serve:

                    Finish with a drizzle of olive oil, a sprinkle of salt and pepper, and fresh basil leaves if using. Serve warm or at room temperature.

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings