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Chicken Quinoa Bowl with Pesto Vinaigrette

Easy, flavorful, and vegetable packed dinner!
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Total Time: 40 minutes
Servings: 2

Ingredients

For the bowls:

  • 2 chicken breasts
  • 1 head broccoli, chopped
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup frozen corn
  • olive oil
  • salt and black pepper
  • 6 cups baby arugula
  • 1 cup cherry tomatoes, halved
  • 2 cups cooked quinoa
  • 1/2 cup diced white cheddar cheese
  • Fresh chives for garnish

For the pesto vinaigrette:

  • 2 cups tightly packed fresh basil leaves, stems removed
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon mustard
  • 1 teaspoon salt

Instructions

For the vinaigrette:

  • Combine all the ingredients in a blender and blend until smooth.
  • Taste and adjust salt and pepper as needed.

For the salad:

  • Preheat oven to 425 degrees. On a large baking sheet, add the chicken, broccoli, chickpeas, and corn. Drizzle with olive oil. Season with salt and black pepper.
  • Bake for 25 minutes, or until chicken is cooked through.
  • In two medium bowls, add the arugula, tomatoes, quinoa and cheddar cheese. Top with the grilled chicken, broccoli, chickpeas, and corn and serve with the pesto vinaigrette drizzled on top and sprinkled with chives.