Chicken Pesto Salad Bowl

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!