If you’re looking for a healthy and easy weeknight dinner idea, Pesto Chicken and Quinoa Bowls with Spinach and Cherry Tomatoes are a top choice. This dish brings together wholesome ingredients for a tasty and balanced meal that can be enjoyed warm or cold.
What Are Pesto Chicken and Quinoa Bowls?
Pesto Chicken and Quinoa Bowls are a complete meal in one bowl. They include seasoned chicken mixed with earthy pesto sauce, fluffy nutrient-rich quinoa, fresh baby spinach, and sweet cherry tomatoes. Served together, these ingredients offer a well-rounded blend of protein, fiber, vitamins, and healthy fats. It’s not only a flavorful dish but also one that looks beautiful with its bright colors and textures.
Health Benefits of This Meal
This dish is filled with health-promoting ingredients:
Quinoa
Quinoa is a complete protein, which means it contains all nine essential amino acids. It is also high in fiber and rich in minerals like magnesium and iron, which are important for energy and muscle health.
Chicken
Chicken breast is a lean source of protein that supports muscle building and keeps you feeling full longer. It’s lower in saturated fat than red meat, making it a heart-healthy protein choice.
Spinach
Spinach is a leafy green that provides vitamins A, C, K, and folic acid. It also contains antioxidants that help protect against cell damage and support overall wellness.
Cherry Tomatoes
Cherry tomatoes are a good source of vitamin C, which supports the immune system, and they add a juicy sweetness that balances the savory pesto and chicken flavor.
Precautions
For those watching their sodium intake, be mindful of store-bought pesto, since some brands can be high in salt. You can also make your own pesto to control the ingredients. If you have nut allergies, check the pesto ingredients or use alternatives like sunflower seed pesto instead of traditional pine nut pesto.
Recipe: Pesto Chicken and Quinoa Bowls with Spinach and Cherry Tomatoes
Ingredients
- 1 pound (about 2 medium) boneless, skinless chicken breasts
- 1 cup uncooked quinoa
- 2 cups water or low-sodium chicken broth
- 2 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup prepared basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Step 1: Cook the Quinoa
Rinse the quinoa under cold water to remove its natural bitter coating (saponin). In a medium saucepan, add the rinsed quinoa and 2 cups of water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
Step 2: Cook the Chicken
While the quinoa is cooking, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes per side or until fully cooked and golden brown. Ensure the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes before slicing thinly.
Step 3: Prepare the Pesto Chicken
In a large bowl, gently toss the sliced chicken with 1/2 cup of basil pesto until evenly coated. You can warm it slightly in the skillet for a hot dish or leave it as-is for a cool salad bowl.
Step 4: Assemble the Bowls
Divide the cooked quinoa among 4 bowls. Top with a handful of baby spinach, sliced cherry tomatoes, and pesto-coated chicken. Drizzle additional pesto or olive oil on top, if desired. Serve immediately for a warm meal or chill for a delicious cold lunch later.
Conclusion
Pesto Chicken and Quinoa Bowls with Spinach and Cherry Tomatoes are a healthy, delicious, and easy-to-make meal that works for lunch, dinner, or meal prep. With a great balance of lean protein, whole grains, and vegetables, this bowl brings both flavor and nutrition to your table. Try customizing it by adding avocado slices, feta cheese, or roasted vegetables for extra variety.
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