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Overhead view of chicken pesto power bowl with quinoa, cherry tomatoes, mozzarella pearls and basil pesto drizzle on wooden board

Chicken Pesto Power Bowl: High-Protein, Quick Lunch

Seared chicken breast, quinoa, chickpeas and basil pesto come together in one high-protein bowl ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean-inspired
Calories: 540
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 boneless, skinless chicken breasts (about 500g total); pounded to even thickness
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
For the bowl
  • 1 cup quinoa, dry (170g); rinsed
  • 2 cups low-sodium chicken broth or water for cooking quinoa
  • 1 cup canned chickpeas rinsed and drained
  • 1.5 cups cherry tomatoes halved
  • 2 cups baby spinach
  • 1/2 cup basil pesto store-bought or homemade
  • 1/2 cup fresh mozzarella pearls or crumbled feta
  • 1 lemon cut into wedges, for serving

Method
 

Cook the quinoa
  1. Rinse quinoa under cold water for 30 seconds to remove the bitter coating.
  2. Combine quinoa and broth in a saucepan and bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
  4. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Sear the chicken
  1. Pat chicken breasts dry and season both sides with salt, pepper and garlic powder.
  2. Heat olive oil in a nonstick skillet over medium-high heat until shimmering.
  3. Sear chicken for 5 to 6 minutes per side until golden and internal temperature reaches 165 F / 74 C.
  4. Transfer to a plate and let rest 5 minutes before slicing into strips.
Assemble the bowls
  1. Toss the warm quinoa with 1/4 cup of the pesto while it's still hot.
  2. Divide quinoa among 4 bowls and top with spinach, chickpeas, and cherry tomatoes.
  3. Arrange sliced chicken over each bowl and dot with mozzarella pearls.
  4. Drizzle the remaining pesto over the top and serve with a lemon wedge.

Notes

  • Pound chicken breasts to even thickness before searing for consistent doneness.
  • Pull chicken at 165 F / 74 C and rest 5 minutes before slicing.
  • Rinse quinoa before cooking to remove bitterness.
  • Keep toppings separate from quinoa if meal prepping past 2 days.