Pesto Chicken Bowl – Lentils.org

Pesto Chicken Bowl

  By lentilsorg  ,

January 8, 2021

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

  • Prep: 15 Minutes
  • Cook: 5 Minutes

  • 15 Minutes

    5 Minutes

    20 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories580
Sodium1050 mg
Potassium1003 mg
Protein46 g
Cholesterol80 mg
Sugar5 g
Total Fat24 g
Saturated Fat7 g
Total Carbohydrates46 g
Dietary Fiber13 g