Chicken Pesto Salad Bowl

7 minutes
Prep time

20 minutes
Cook time

525 cal.
Per serving

Ingredients for 1

3 oz

Chicken strips (grilled)

1/4

Romaine lettuce

1/4 cup

Quinoa (cooked)

1 tbsp

Pesto

1/8 cup

Parmesan (shaved)

1/4 cup

Cherry tomatoes

1/4 cup

Broccoli (fresh)

1/2

Lemon

Oven, Knife

Step 1
Preheat the oven to 425ºF. Wash & cut the broccoli into florets.
Step 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.
Step 3
Meanwhile, wash & chop the romaine lettuce.
Step 4
Wash & cut the cherry tomatoes in half.
Step 5
Squeeze the lemon into a small bowl. Add the pesto, whisk & set aside.
Step 6
Heat the quinoa according to package instructions.
Step 7
Heat the chicken according to package instructions. Remove the broccoli from the oven.
Step 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!