Go Back

Batch-Cooked Pesto Chicken Bowls

A healthy, flavor-packed meal prep solution featuring tender chicken tossed in vibrant basil pesto served over fluffy quinoa and fresh vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Meal Prep
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts, cubed
  • 1.5 cups dry quinoa
  • 3 cups water
  • 0.5 cup basil pesto ensure halal certified
  • 2 cups cherry tomatoes, halved
  • 2 cups baby spinach
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Equipment

  • Medium saucepan
  • Large skillet
  • Large mixing bowl

Method
 

Cooking Process
  1. Rinse quinoa under cold water until the water runs clear.
  2. Combine quinoa and water in a saucepan, bring to a boil, then simmer covered for 15 minutes until water is absorbed.
  3. Pat chicken dry and season evenly with salt and pepper.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Sear chicken cubes for 5–6 minutes until golden-brown and cooked through.
  6. Remove skillet from heat and toss the chicken with basil pesto until coated.
  7. Combine cooked quinoa and baby spinach in a large bowl to allow the spinach to wilt slightly.
  8. Stir the halved cherry tomatoes into the quinoa mixture.
  9. Divide the quinoa base into four containers and top with the pesto-coated chicken.

Notes

Store in airtight containers in the fridge for up to 4 days. Do not freeze due to the fresh tomatoes and spinach. Reheat in the microwave for 90 seconds.