Long summer days and an abundance of basil mean it’s time for pesto! These power bowls combine classic Italian flavors with nutrient-rich quinoa for a light-but-filling lunch that will keep you fueled for a full day of summer activities.

Servings: 4 servings

Serving Size:   1 ¼ cups (218g) pesto-quinoa salad, 4 -ounces (113g) chicken

Prep Time: 5 minutes

Total Time: 10 minutes

Nutrition Facts: 341 calories / 28g carbs / 34.5g protein / 13.5g fat

Ingredients:

• 2 cups (370g) cooked quinoa 
• 1 ½ cups (222g) grape tomatoes (halved)
• ½ cup (56g) reduced fat feta cheese
• 4 cups (80g) arugula
• ½ cup (143g) kale pesto
• 1 lb (454g) cooked skinless chicken breast

Instructions:

1. Place quinoa, tomatoes, feta, and arugula in a large bowl. Add kale pesto and toss until evenly distributed.
2. Divide quinoa salad into 4 equal portions and top each with 4-ounces of chicken. Serve room temperature or cold, garnished with extra basil leaves, if desired.

Notes

1. Pesto bowls will keep in an airtight container in the fridge for up to 4 days.
2. Macros were calculated using grilled boneless, skinless chicken breast but rotisserie chicken will also work great here (macros will vary).