The inspiration from this dish comes from one of my all time favorite lunches. On nice sunny warm days I love taking the opportunity to walk to one of my favorite lunch spots, Protein Bar . While their menu is full of great healthy options, I’m particularly fond of their spinach pesto bowl. Given that the closest location is nearly a mile from my office, and the temperatures this winter have been absurdly terrible, I haven’t felt like making the trek there at lunch so, I decided to try to re-create the bowl myself.
I substituted kale for the spinach and added some grape tomatoes because I like their fresh bite. I used chicken thighs for the meat because that’s what I had but chicken breasts would work just as well if not better. This didn’t come out exactly like Protein Bar’s bowl, but it was pretty darn close and still pretty good!
Chicken, Quinoa, Pesto Bowl
4 chicken thighs or breasts
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 Tablespoons olive oil
1/2 bunch of kale (about 6 leaves)
2 cups chicken stock
1 cup quinoa
3 Tablespoons pesto
1 cup grape tomatoes, halved
fresh parsley (optional)
fresh basil (optional)
1. Preheat oven to 375 degrees. Pour 1 tablespoon of olive oil into a baking dish and place your chicken on top. Season the chicken with half of the rosemary, oregano and some salt and pepper. Turn the chicken over and season the other side with the rest of the spices. Bake in the oven for about 45-60 minutes until cooked (cooking time will depend on the size of your chicken pieces).
2. While the chicken is cooking begin preparing your kale. Wash the kale and cut into bite sized pieces. Add 1 Tablespoon of olive oil to a medium pot. Then add the kale and season with salt and pepper. Cook the kale until it begins to soften and wilt, about 7 minutes.
3. Next, add the chicken stock to the pot with the kale. Then add the quinoa and bring to a boil. Turn it down to a simmer and let it cook until the liquid is absorbed, about 10-15 minutes. When the liquid is gone stir in your pesto.
4. When the chicken is cooked, take it out and use two forks to pull apart the meat. Add the meat to the quinoa and stir to combine. Finally, turn the heat off on the pot and stir in your tomatoes. Season with more salt and pepper if needed and top with fresh parsley and basil if you want. Enjoy!