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Quinoa Power Bowl


Units Scale
  • 23 grilled chicken breast (sliced)
  • 4 Tbsp prepared pesto sauce
  • 4 Tbsp Ranch dressing
  • Juice of 2 lemons (divided)
  • 1 cup cherry or grape tomatoes
  • 1 cup thinly sliced carrots
  • 2 cups baby kale
  • 1 tsp salt (or to taste)
  • Feta cheese
  • 11/2 cups of cooked quinoa


  1. Prepare the quinoa first.
  2. While that is cooking mix up the pesto sauce. (4 T of prepared pesto sauce mixed with 4 T Ranch dressing)
  3. Set aside.
  4. Slice the tomatoes in half and saute in olive oil and juice of one lemon until just softened and slightly browned.
  5. Set aside.
  6. Using the same pan, saute the carrots for 2-3 minutes. Add the kale and cook until just slightly wilted. It will continue to wilt from the heat so don’t cook too long.
  7. Set aside.
  8. Slice the chicken into small pieces and add to the pan along with a Tbsp of the mixed pesto sauce.
  9. Cook until done and then add the veggies and quinoa to the pan. Toss with half of the sauce. Warm through.
  10. Place into serving bowls, top with feta cheese and a drizzle of the remaining pesto sauce and the juice of the remaining lemon.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes