This Chicken Pesto Quinoa Bowl is loaded with juicy chicken with pesto, buttery quinoa, greens and crispy roasted broccoli! So fresh and delicious!
Preheat to 400 degrees. Dice your head of broccoli into florets and set aside. Dice the chicken breast into bite size pieces.
Place the broccoli florets on a large sheet pan, drizzle with olive oil, season with salt and pepper and roast for 20 minutes - flipping halfway.
Start making the quinoa. Place the quinoa and water in a pot and let it come to a rolling boil. Reduce the heat to simmer, cover and let it go for about 12-15 minutes or until the water has evaporated. Remove from the heat, fluff with a fork, add about 1 tbsp of salted butter and salt and pepper if desired and set it aside.
While the broccoli and quinoa are cooking - heat a skillet on medium heat with olive oil. Let it get hot and then add in the chicken. Add a large pinch of salt, a crack of black pepper and some garlic powder if desired. Cook until done, about 6-8 minutes.
When the chicken is done, add in about 2 tablespoons of pesto. Mix together. Taste and adjust for seasoning.
Assemble the bowls! Layer spinach first, add quinoa, roasted broccoli and then chicken. Add more pesto on top of chicken if desired. Enjoy!