This lemon pesto chicken quinoa bowl is perfect for meal prepping or making a quick, healthy dinner. As a single serving, this meal comes to around 1,145 calories, 46g of protein, 64g of carbs, and 34g. You can eat it as is or separate into smaller portions for multiple meals! 🍽️

Ingredients:

• 98g (½ cup) quinoa – 348 cals
• 14.6 oz chicken tenderloins  – 400 cals
• 2 tbsp basil pesto – 120 cals
• 2 tbsp balsamic vinegar– 90 cals
• 176g frozen broccoli florets – 62 cals
• 1/2 cup cherry tomatoes –   25 cals
• ½ onion, diced
• 50g reduced-fat feta cheese  – 50 cals
• 1 cup baby spinach 

Here’s how to make it: 

1. Cook the Quinoa: Rinse the quinoa and cook it according to the package instructions. Set aside.
2. Prepare the Chicken: Season the chicken tenderloins with salt and pepper. Cook in a non-stick skillet over medium heat until fully cooked, about 6-8 minutes per side. Slice into strips once cooled. 
3. Prep the Veggies: While the chicken cooks, slice the onion and cherry tomatoes. Defrost the broccoli in the microwave or skillet.
4. Roast the Veggies: In the same skillet, add broccoli, cherry tomatoes, and onions with 1 tablespoon of balsamic vinegar.  Sauté until slightly tender.Slightly cook. 
5. Assemble the Bowl: In a large bowl, layer cooked quinoa, roasted veggies, baby and sliced chicken
6. Add the Pesto: Drizzle the pesto and remaining balsamic vinegar over the bowl. Gently toss to combine.

Top with feta cheese and enjoy!

What do you think of this recipe? Leave me a comment below! 💛