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Pesto Quinoa Bowl wioth Chicken, Sacha Served What

Pesto Quinoa Bowls with Chicken, Spinach, and Sweet Potato

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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Global
Servings 4

Equipment

  • Parchment Paper
  • 1 Sheet Pan
  • 1 Medium Bowl
  • 1 Grill Pan or Large Pan

Ingredients
  

  • 2 sweet potatoes washed and cut in half lengthwise
  • 4 large boneless skinless chicken thighs or 6 smaller ones, at room temperature
  • 1 ½ teaspoons za’atar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder or Burlap and Barrel Shallot Powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • Avocado oil
  • Kosher salt
  • Freshly ground black pepper
  • 10 oz. baby spinach
  • ½ cup quinoa cooked to package instructions and seasoned with Kosher salt and freshly ground black pepper
  • ½ cup pine nuts toasted
  • 4 oz. goat cheese crumbled
  • ¼ cup pesto plus more if desired
  • 1 lemon juiced
  • 4 tablespoons extra-virgin olive oil

Instructions
 

  • Adjust the rack to middle position and preheat the oven to 400°F. Prepare a parchment-lined baking sheet. Place the sweet potatoes on the baking sheet cut side down and roast for 25-30 minutes, until cooked through. Let cool for at least 10 minutes, then dice into chunks.
  • In a medium bowl, mix the chicken with the za’atar, garlic powder, onion powder, smoked paprika, turmeric, 1 tablespoon of avocado oil (double this amount if doubling the recipe), a big sprinkle of Kosher salt, and freshly ground black pepper.
  • Spray a grill pan or large pan with avocado oil and heat over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 minutes per side. Set aside and let cool for at least 10 minutes, then dice into chunks.
  • Divide the spinach into 4 bowls and pour 1 teaspoon of water over each. Divide quinoa, diced sweet potatoes, and chicken between each bowl. Microwave for 1 ½-2 minutes, depending on if your ingredients are at room temperature or cold (straight from the refrigerator).
  • Divide pine nuts, goat cheese, pesto, lemon juice, and olive oil between bowls. Season each generously with Kosher salt and fresh ground black pepper. Toss until combined. Taste and season with more Kosher salt, if necessary.

Notes

I love making this recipe on Sundays for meal-prep and eating throughout the week!
Sweet potatoes, quinoa, and chicken can be prepped ahead of time and stored in airtight containers in the refrigerator for up to 3 days. 
Keyword Goat Cheese, healthy, herby, Lemon, Lemony, meal prep
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