Chicken Quinoa Bowl with Pesto Vinaigrette
Serves 2
40 mins total
Easy, flavorful, and vegetable packed dinner!
0 servings
For the bowls:
For the pesto vinaigrette:
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For the vinaigrette:
Combine all the ingredients in a blender and blend until smooth.
Taste and adjust salt and pepper as needed.
For the salad:
Preheat oven to 425 degrees. On a large baking sheet, add the chicken, broccoli, chickpeas, and corn. Drizzle with olive oil. Season with salt and black pepper.
Bake for 25 minutes, or until chicken is cooked through.
In two medium bowls, add the arugula, tomatoes, quinoa and cheddar cheese. Top with the grilled chicken, broccoli, chickpeas, and corn and serve with the pesto vinaigrette drizzled on top and sprinkled with chives.