Chicken Pesto Parm Bowl

• porciones: 2 servings
• tiempo activo: 20 minutes
• tiempo total: 50 minutes

Ingredientes

4 cups spinach

1 cup quinoa

1 cup cherry tomatoes

1/4 cup parmesan flakes

2 chicken breasts

2 tbsp olive oil

2 tsp umami seasoning

2 cups broccoli

1 tbsp olive oil

pinch of red pepper flakes

Panko bread crumbs

Pesto (bulk)

Hot sauce vinaigrette

Instrucciones

roasted chicken

Preheat the oven to 425. Toss chicken breasts with olive oil and umami seasoning. Transfer to a lined baking sheet and cook in the oven for 20 minutes, until the chicken reaches 165 degrees.

Slice the chicken into bite sized cubes.

roasted broccoli

Toss the broccoli with olive oil, umami seasoning, and red pepper flakes. Transfer to a lined baking sheet and cook in the oven for 15 minutes. I recommend cooking the broccoli at the same time as the chicken to save time.

salad

Add water to a pot over medium heat. When the water is boiling, add quinoa. Cover, turn heat to low, and cook for 15-20 minutes.

Wash the cherry tomatoes and cut in half.

za'atar breadcrumbs

Add the slice of bread to a food processor and pulse until small breadcrumbs remain. Transfer the breadcrumbs to a small pan over medium heat. Add olive oil and za'atar. Stir continually and cook until the breadcrumbs are toasted.

pesto vinaigrette

Add basil, olive oil, apple cider vinegar, umami seasoning, and garlic to a food processor. Blend until smooth.

To assemble the salad, add the spinach and quinoa to a large bowl. Add the vinaigrette and toss to combine. Divide the greens between two bowls. Top each with roasted chicken, cherry tomatoes, roasted broccoli, parmesan, and za'atar breadcrumbs. Enjoy!