Pesto Chicken Bowl

WHAT TO GRAB:

For the pesto chicken and veggies:

• 1-2 lbs boneless skinless chicken thighs or breasts*

• Veggies of your choice such as fresh or frozen broccoli florets, cauliflower, green

• beans, and/or zucchini

• Cherry tomatoes (optional)

• Red onion (optional)

• Olive oil

• Store-bought pesto such as Gotham Greens

• Salt

• Pepper

• Parmesan cheese (optional)

*Chicken can be swapped for ground chicken/turkey, fish, white beans, or tofu

For the quinoa and chickpeas:

• 1 cup white or red quinoa*

• 1.5 cups water

• 1 teaspoon salt

• 1 tablespoon olive oil

• 1 can of chickpeas

• *Instead of quinoa, could use rice or farro

• **Shortcut: use microwaveable or frozen quinoa/rice

WHAT TO DO:

• Prepare the pesto chicken and veggies:

  • Preheat your oven to 425 degrees F. Line a large baking sheet with aluminum

  • foil followed by parchment paper.

  • Chop your veggies and transfer to the baking sheet.

  • Place your chicken on top of the veggies - if using chicken breast, you have

  • the option of cutting your chicken into bite-sized pieces before roasting.

  • Lightly season the veggies and chicken with olive oil, salt, and pepper. Then,

  • add between 1⁄4 and 1⁄2 cup of pesto. Use your hands to mix everything

  • together, until chicken and veggies are well coated.

  • Bake for 20-25 minutes or until chicken reaches an internal temperature of 165 degrees F.

• While the sheet pan is in the oven, prepare the quinoa and chickpeas:

  • Place 1 cup quinoa in the colander/mesh sieve and rinse thoroughly with water.

  • Transfer the quinoa to the pot and add 1.5 cups of water and 1 teaspoon of

    salt. Stir.

  • Turn the heat to medium-high and bring to a boil.

  • Once boiling, reduce heat to medium and simmer until most of the water has

    been absorbed. Drizzle with 1 tablespoon of olive oil.

  • Cover the pot with a lid and cook for 10-15 minutes, allowing the quinoa to

    finish steaming.

  • While the quinoa is cooking, drain the chickpeas in the colander and rinse with

    water. Transfer to a kitchen towel or paper towel and lightly dry.

  • Once the quinoa is done cooking, stir in the chickpeas. Remove from heat and

    let it sit covered for a few more minutes before fluffing with a fork.

• Assemble the bowl:

  • If you did not previously cut the chicken, cut the chicken into slices or cubes.

  • Add the quinoa and chickpeas to your bowl followed by pesto chicken and veggies. Top with grated parmesan cheese (optional). Enjoy!

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