Chicken Pesto Salad Bowl
3 reviewsInspired by your favorite salad chain, a healthy & delicious pesto bowl!
Ingredients
Utensils
Oven, Knife
recipe
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!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 525 cal. |
| Fat | 34 g |
| Carbohydrates | 29 g |
| Protein | 29 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken Pesto Salad Bowl" contains 525 Energy, 34 g of Fat, 29 g of Carbohydrates, 29 g of Protein, 7 g of Fiber.
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