Gourmet Geek Printable Recipe
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Lunch / 50 Meals Under 500 Calories

Caprese Quinoa Bowl with Pesto Chicken

This chicken dish is a flexible meal option that pairs well with simple sides and works nicely for leftovers.

Caprese Quinoa Bowl with Pesto Chicken recipe
Prep15
Cook15
Total25
Servings2

Ingredients

  • 6 oz boneless skinless chicken breast
  • 1 tsp olive oil
  • 1 cup cooked quinoa
  • 1 tsp prepared pesto
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup part-skim mozzarella pearls or diced mozzarella
  • 4 to 5 fresh basil leaves, torn
  • 1 tsp balsamic glaze
  • Salt and black pepper, to taste

Instructions

  1. Season the chicken with salt and pepper.
  2. Cook the quinoa according to package directions.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Cook the chicken for 5 to 7 minutes per side, until it reaches 165°F.
  5. Let the chicken rest, then slice.
  6. Divide the quinoa, tomatoes, mozzarella, basil, and chicken between the bowls.
  7. Drizzle with pesto and balsamic glaze.
  8. Serve immediately.

Gourmet Geek Tip

Let the chicken rest for a few minutes before slicing to keep it juicy. | Toss the warm quinoa with the pesto before assembling for more even flavor. | Serve with balsamic-glazed asparagus or a simple mixed green salad.

Equipment

Small bowl • Serving bowls • Knife & cutting board • Spoon