Pesto Chicken Quinoa Bowl from First Watch features tender grilled chicken, vibrant pesto sauce, fluffy quinoa, sun-dried tomatoes, and fresh greens, creating a colorful and nutritious meal with a delightful blend of savory and herbaceous flavors.
Equipments
- Grill or Grill Pan
- Saucepan
- Mixing Bowl
- Cutting Board
- Chef’s Knife
- Measuring Cups
- Measuring Spoons
- Spoon or Spatula
- Serving Bowls
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup quinoa
- 2 cups water or chicken broth
- 1/3 cup basil pesto sauce
- 1/4 cup sun-dried tomatoes (packed in oil, drained)
- 2 cups mixed salad greens (e.g., arugula, spinach, spring mix)
- 1 tablespoon olive oil
- Salt
- Black pepper
Ensure the chicken breasts are boneless and skinless for even grilling and optimal texture. Use chicken broth instead of water to cook quinoa if you want to enhance the dish with extra savory depth. When choosing sun-dried tomatoes, opt for those packed in oil and make sure to drain them well to prevent excess moisture. Fresh mixed salad greens like arugula and spinach add a vibrant, crisp contrast to the rich pesto and tender chicken. Your Pesto Chicken Quinoa Bowl from First Watch copycat menu will shine with these carefully selected ingredients, delivering a balanced and flavorful meal.
Instructions
- Instructions:
- Rinse quinoa under cold water.
- Combine quinoa and water or broth in a saucepan.
- Bring to a boil; reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let quinoa stand, covered, for 5 minutes; fluff with a fork.
- Preheat grill or grill pan over medium-high heat.
- Brush chicken breasts with olive oil and season with salt and black pepper.
- Grill chicken for 6-8 minutes per side or until fully cooked.
- Let chicken rest for a few minutes, then slice thinly.
- In a mixing bowl, toss cooked quinoa with basil pesto sauce.
- Divide pesto quinoa among serving bowls.
- Top each bowl with mixed greens, sun-dried tomatoes, and sliced grilled chicken.
- Drizzle with more olive oil or pesto if desired.
- Serve immediately.
Substitution
The Pesto Chicken Quinoa Bowl from First Watch copycat menu combines grilled chicken, vibrant basil pesto, and fluffy quinoa for a wholesome, flavorful dish. If you don't have chicken breasts, thighs or turkey cutlets can be great protein alternatives that retain juiciness when grilled. Quinoa can be substituted with couscous, bulgur, or brown rice depending on availability, while chicken broth used for cooking quinoa boosts flavor but water works fine too. When sun-dried tomatoes are unavailable, roasted red peppers or fresh cherry tomatoes add a similar tangy burst to the bowl. You can adjust the salad greens to whatever fresh leafy mix you have, ensuring that your bowl stays colorful and nutrient-rich.
Tips
Rinsing quinoa thoroughly before cooking removes its natural bitter coating called saponin, enhancing its flavor. Use chicken broth instead of water for cooking quinoa to add extra savory depth to your bowl. Ensure the grill or grill pan is properly preheated to medium-high to achieve perfect grill marks and fully cooked, juicy chicken breasts. Allow your grilled chicken to rest for a few minutes before slicing to retain its moisture and tenderness in your Pesto Chicken Quinoa Bowl.
Nutritions
The Pesto Chicken Quinoa Bowl provides a balanced nutritional profile rich in protein, healthy fats, and complex carbohydrates. With 2 boneless skinless chicken breasts, you receive approximately 50 grams of lean protein, supporting muscle repair and satiety. Quinoa offers around 8 grams of complete protein per cup, along with dietary fiber and essential minerals like magnesium and iron. Sun-dried tomatoes and mixed greens contribute antioxidants, vitamins A and C, while the olive oil and basil pesto add heart-healthy monounsaturated fats, enhancing nutrient absorption and flavor.
Storage
Store any leftovers of Pesto Chicken Quinoa Bowl in an airtight container in the refrigerator to maintain freshness, ideally consuming within 3-4 days. Keep the mixed salad greens separate and add them just before serving to prevent wilting. Your pesto chicken and quinoa mixture can also be frozen in portioned containers for up to 2 months, allowing for convenient reheating.
Variation or Alternatives
You can substitute quinoa with couscous or farro for a different texture and slightly nutty flavor. Swap basil pesto with a sun-dried tomato pesto or chimichurri sauce to introduce a bolder, tangier taste. Instead of grilling, try pan-searing the chicken breasts with garlic and herbs for a quicker cooking method while maintaining juiciness. Adding toasted pine nuts or walnuts on top will enhance crunch and provide an extra layer of richness to your bowl.
Allergies
Your Pesto Chicken Quinoa Bowl contains common allergens such as nuts, which are often present in basil pesto sauce due to pine nuts or walnuts. The dish also includes chicken broth, which may contain additional allergenic ingredients or preservatives depending on the brand. It's important to check each component carefully if you have allergies to nuts, chicken, or any additives found in broth or sun-dried tomatoes.
Why this recipe?
The Pesto Chicken Quinoa Bowl from First Watch is popular due to its vibrant combination of nutrient-rich quinoa, tender grilled chicken, and flavorful basil pesto, delivering a wholesome and satisfying meal. This dish appeals to health-conscious diners seeking a balanced option packed with protein, fiber, and healthy fats. Making a copycat version allows you to control ingredient quality and tailor flavors to your preference while enjoying a fresh, homemade alternative. Your effort in recreating this menu favorite ensures a delicious and wholesome dining experience that matches the original's appeal.