Protein-Packed Pesto Chicken Quinoa Bowl

Main Ingredient: Chicken

Ingredients:

• 2 boneless, skinless chicken breasts (about 500g)
• 1 cup quinoa (170g)
• 2 cups of baby spinach (60g)
• 1/4 cup of homemade or store-bought pesto (60g)
• 1/4 cup of sun-dried tomatoes, chopped (30g)
• 2 tablespoons of olive oil (30ml)
• Salt and pepper to taste
• Parmesan cheese (optional)

Nutritional Info (per serving):

• Calories: 535
• Protein: 52g
• Fat: 24g
• Carbohydrates: 35g

Cooking Instructions:

1. Preheat your oven to 400 degrees F (205 degrees C). Rub the chicken breasts with a tablespoon of olive oil, and season it generously with salt and pepper.
2. Bake the chicken for about 20-25 minutes, or until it’s thoroughly cooked. Then, let it cool and slice it into strips.
3. While the chicken is baking, cook the quinoa. Rin’s rinse a cup of quinoa under cold water and drain. Bring two cups of water to a boil in a pot, then add the quinoa. Reduce the heat and simmer, covered, for about 15 minutes, or until the quinoa is tender and the water has absorbed.
4. In a large bowl, combine the cooked quinoa, spinach, pesto, the remaining tablespoon of olive oil, and the sun-dried tomatoes. Mix until everything is well coated in pesto.
5. Add the sliced chicken and give everything a good toss. Season with more salt and pepper if needed. Sprinkle some Parmesan cheese on top if desired.

Plating:

Place a generous serving of the quinoa mix on a large, shallow bowl. Arrange the chicken strips on top, allowing some of the bright colors of the quinoa and spinach to peek through. Drizzle some pesto on top for an added pop of color. Sprinkle a little bit of sun-dried tomatoes and parmesan cheese over the top for the perfect finishing touch. The final presentation should be colorful, with contrasting textures and a wholesome appeal. Enjoy this high-protein, savory dish!