Chicken Pesto Salad Bowl

7 minutes
Préparation

20 minutes
Cuisson

Ingrédients pour 1

3 oz

Poulet émincé (cuit)

1/4

Salade (coeur de laitue)

1/4 cup

Quinoa (cuit)

1 càs

Sauce pesto

1/8 cup

Parmesan (copeaux)

1/4 cup

Tomates cerises

1/4 cup

Brocoli (frais)

1/2

Citron jaune

Four, Couteau

Étape 1
Preheat the oven to 425ºF. Wash & cut the broccoli into florets.
Étape 2
Line a sheet tray with parchment paper. Add the broccoli florets & drizzle generously with olive oil. Season with salt & pepper & toss to combine. Add a splash of water to the pan (about 2 tbsp) & roast the broccoli for 15-20 min or until it's fully cooked.
Étape 3
Meanwhile, wash & chop the romaine lettuce.
Étape 4
Wash & cut the cherry tomatoes in half.
Étape 5
Squeeze the lemon into a small bowl. Add the pesto, whisk & set aside.
Étape 6
Heat the quinoa according to package instructions.
Étape 7
Heat the chicken according to package instructions. Remove the broccoli from the oven.
Étape 8
Add the romaine lettuce to a bowl. Top with the roasted broccoli, tomatoes, parmesan shavings & warmed quinoa & chicken. Drizzle the pesto-lemon dressing. Serve & enjoy!