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Recipe by

Lentils.org

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Pesto Chicken Bowl

Prep Time: 15 Minutes

Total time: 20 Minutes

Servings: 10

A base of tri-colored quinoa and lentils, topped with baby spinach, cherry tomatoes, Parmesan cheese, grilled chicken, and a dollop of pesto.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    5 cups (1.25 L) tri-colored quinoa, cooked

    5 cups (1.25 L) whole red lentils, cooked

    10 cups (2.5 L) baby spinach

    5 cups (1.25 mL) cherry tomatoes, halved

    2 ½ cups (625 mL) Parmesan cheese, grated

    20 oz (600 g) grilled chicken breasts, cut into 2 oz (60 g) portions

    10 oz (300 mL) pesto


Directions

  1. To plate this dish, prepare a base of quinoa and lentils in bowls. Top evenly with spinach, cherry tomatoes, and cheese. Finish with a 2 oz (60 g) serving of grilled chicken and a drizzle of pesto.

Chef’s Tip:
To take this recipe to the next level, try making a crispy parmesan tuile by melting your cheese into flat crispy golden disks and using these for a great textural contrast. Another idea for a delicious upgrade would be tossing some simple bread crumbs in white balsamic vinegar and chili flakes.


Nutritional Information

  • Serving Size: 2 cups (500 mL)
  • Per serving:
  • Calories 580
  • Total Fat 24 g
  • Saturated Fat 7 g
  • Cholesterol 80 mg
  • Carbohydrates 46 g
  • Dietary Fibre 13 g
  • Sugar 5 g
  • Protein 46 g
  • Sodium 1050 mg
  • Potassium 1003 mg
  • Folate 339 mcg