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2 cups chicken stock
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1 cup quinoa, rinsed
Copycat First Watch Quinoa Power Bowl
This is a copycat recipe of First Watch's pesto chicken quinoa bowl. I think you are really going to enjoy this protein-packed quinoa mixed with grilled chicken, lemon, feta, roasted tomatoes, and shredded carrots. The recipe is quite simple, and the dish is a complete all-in-one meal, so it takes the guesswork out of what side dishes to prepare to ensure a balanced meal of protein, whole grains, and fresh veggies.
Recipes · Meat and Poultry · Chicken
| Prep Time: 15 mins |
| Cook Time: 35 mins |
| Total Time: 55 mins |
| Additional Time: 5 mins |
| Servings: 4 |
Ingredients
Ingredients List
Directions
Make quinoa: Combine chicken stock and quinoa in a large pot over high heat; bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Make lemon dressing: Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a small bowl.
Make bowl: Stir lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into cooked quinoa. Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Spoon into individual bowls.
Cook's Note:
I use fully cooked frozen grilled chicken strips that I defrost in the microwave.
Nutrition Facts (per serving)
Nutrition Facts
| 575 | Calories |
| 33g | Fat |
| 39g | Carbs |
| 31g | Protein |