Basil Pesto Chicken Bowls
Enjoy a vibrant and nutritious meal with tender chicken, fresh basil pesto, and colorful veggies served over quinoa or rice.
Ingredients
Protein
- 2 pieces boneless, skinless chicken breasts
Herbs & Oils
- 1 cup fresh basil leaves tightly packed
- 1/2 cup extra virgin olive oil
- 1/4 cup finely grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts) or substitute with walnuts for a nutty twist
- 2 cloves garlic, minced
- 1 large lemon juice of 1 large lemon
Carbohydrates
- 2 cups cooked quinoa (or fluffy rice)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, steamed until tender
Seasonings
- to taste Salt and freshly ground black pepper
Instructions
- Blend basil, olive oil, Parmesan, nuts, garlic, lemon juice, salt, and pepper until smooth. Set aside.
- Season chicken with salt and pepper. Cook in a skillet over medium heat for 6-7 minutes per side until golden and cooked through. Rest and slice.
- Distribute cooked quinoa into bowls, top with sliced chicken, and drizzle with pesto.
- Add cherry tomatoes and steamed broccoli around the chicken in each bowl.
- Serve immediately or store in airtight containers in the fridge.
Notes
For extra flavor, add a squeeze of lemon or a sprinkle of Parmesan before serving.