Description
This recipe uses a handful of fresh, vibrant ingredients to create a complete and balanced meal that is packed with flavor and texture. It’s a perfect option for a healthy and satisfying weeknight dinner.
Ingredients
- Tbsp. Olive Oil, divided
- tsp. Hot Pepper Sauce
- tsp. Crushed Red Pepper
- tsp. Salt, divided
- cups Fresh Broccoli Florets
- (4- to 6- oz. each) Skinless, Boneless Chicken Breasts
- cup Quinoa, rinsed and drained
- cup Purchased Basil Pesto
- Tbsp. Red Wine Vinegar
- cups Fresh Baby Spinach
- cup Halved Cherry Tomatoes
- cup Shaved Parmesan Cheese
Instructions
- Roast the Spicy Broccoli: Preheat oven to (). In a large bowl, whisk together 1 Tbsp olive oil, the hot pepper sauce, crushed red pepper, and ¼ tsp salt. Add the broccoli florets and toss to coat. Spread on one half of a large, foil-lined baking pan.
- Sear and Roast the Chicken: Heat the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken, season with the remaining 1 tsp salt, and cook for 4-5 minutes per side until golden brown. Transfer the seared chicken to the other half of the baking pan with the broccoli. Roast for 10 to 15 minutes, until the chicken is cooked through () and the broccoli is tender.
- Cook Quinoa & Make Vinaigrette: While the chicken and broccoli roast, cook the quinoa according to package directions. In a small bowl, whisk together the basil pesto and red wine vinegar to create the vinaigrette.
- Assemble Your Bowls: Let the chicken rest for a few minutes, then slice or chop it. Divide the fresh spinach among four serving bowls. Top with the warm quinoa, roasted broccoli, chicken, and cherry tomatoes. Sprinkle with shaved Parmesan and drizzle with the pesto vinaigrette before serving.
Notes
- Sear for Flavor: Searing the chicken in a hot skillet before roasting is a key step that locks in the juices and creates a delicious golden-brown crust.
- Vinaigrette Consistency: If your pesto vinaigrette seems too thick, you can thin it by whisking in a little more red wine vinegar, one teaspoon at a time, until it reaches a perfect drizzling consistency.
- Meal Prep Tip: Cook the chicken, broccoli, and quinoa ahead of time. Store them in separate containers in the fridge and assemble the bowls just before serving for a super-fast meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, Bowl, Healthy
- Method: Roasting, Searing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 555kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 115mg
