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Frisco STYLE Magazine

Pesto Chicken Quinoa Bowl

Jan 01, 2021 ● By Frisco STYLE

Provided by First Watch

Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 1 person


Basil Pesto Dressing
Lemon White Balsamic Vinaigrette (makes approx. 4 cups)
Pesto Chicken Quinoa Bowl (One Serving)


Basil Pesto Dressing
  1. In a mixing bowl, combine both ingredients thoroughly with a wire whisk.
  2. Transfer to an airtight container and refrigerate.
Lemon White Balsamic Vinaigrette
  1. In a mixing bowl, combine all ingredients except oil and green onions. Whisk/blend together to incorporate
  2. Slowly add oil to liquid mixture to incorporate, whisking/blending the entire time.
  3. Add finely sliced green onions and mix well.
  4. Store in an airtight container in the refrigerator.
Pesto Chicken Quinoa Bowl
  1. In a 10-inch nonstick pan, combine 4 tablespoons chicken stock with kale and carrots. Top with cooked quinoa and sauté over medium-high heat for 3 minutes, until chicken stock has evaporated and kale starts to soften.
  2. In an 8-inch nonstick pan, sauté chicken with 2 tablespoons chicken stock until stock has evaporated. In same pan, add vinaigrette to the heated chicken and top with feta cheese and roasted tomatoes. Keep warm without melting the feta (about 30 seconds).
  3. Place quinoa mixture in a salad bowl. Add sauteed chicken, feta and tomatoes on top of the quinoa. Drizzle Basil Pesto Dressing over entire bowl. Garnish with fresh herbs and fresh lemon wedges (if desired)