Chicken Quinoa Bowl with Pesto Vinaigrette
Serves 20 mins prep0 mins cook
Easy, flavorful, and vegetable packed dinner!
0 servings
What you need
broccoli

chick peas

cup frozen corn

olive oil
salt & pepper
cup baby arugula

cup cherry tomato

cup cooked quinoa

cup white cheddar

fresh chives
cup fresh basil leaves
clove garlic
tbsp red wine vinegar

tbsp dijon mustard
tsp salt
Instructions
For the vinaigrette: 2 Combine all the ingredients in a blender and blend until smooth. 3 Taste and adjust salt and pepper as needed. For the salad: 5 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. 6 Bake for 25 minutes, or until chicken is cooked through. 7 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.View original recipe

