Pesto Chicken Quinoa Power Bowl

I have a REALLY busy week coming up this week because I am hosting a fundraiser event for a local non-profit. So in preparation for no time, I made a HUGE batch of this for the week and also to share with my son and his girlfriend who were in town for a wedding this weekend, and need some food to get them started this week.

This is based on a recipe that I found online for one of my favorite dishes at First Watch. I will give you the recipe as it’s written, and then also list the ways that my version differs from this one.

Quinoa

2 cups chicken broth/stock

1 cup quinoa, rinsed

Combine chicken stock and quinoa in a large pot over high hear; bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Lemon Dressing

1 lemon zested and juiced

3 tablespoons olive oil

1 teaspoon freshly cracked black pepper

1/4 teaspoon salt

Whisk lemon dressing together in small bowl and set aside.

Remaining ingredients

2 cups finely chopped cooked chicken

1 1/2 cups water

1 (14 oz) can diced tomatoes drained

1 (4 oz) package crumbled feta cheese

1/2 cup half and half

1/2 cup shredded carrots

1 tablespoon pesto sauce (the stuff from Aldi is great)

1 tsp dried oregano

Stir the lemon dressing and remaining ingredients into cooked quinoa and cook over medium heat for about 15 minutes until thickened and creamy.

4 servings 575 calories per serving

Here’s how I make it:

I happen to have a ton of kale right now, so I cleaned it, and stemmed it.

I found cooked turkey in broth in the freezer (from when I canned turkey broth).

I defrosted it and strained the broth into a bowl and measured it. I brought it to a boil on the stove in a large pot to blanch the kale. I added the kale and let it cook for about 5 minutes. I used tongs to remove it from the broth in the pot.

I chopped the kale and put it in a bowl with the turkey, feta, and pesto sauce.

I chopped the carrots (about 1 large carrot/batch) and an onion in the food processor and added it to the broth. I also added the lemon juice and lemon zest and tomatoes, but I don’t drain them. The kale you see is what I was too lazy/impatient to fish out.

I added the quinoa and brought it back to a boil. I covered it, turned off the heat, and let it stand until the liquid was absorbed. (I put in about 1 1/3 to 1 1/2 cups of quinoa per single batch because of the extra liquid from the undrained tomatoes).

I stirred the quinoa into the turkey, kale and pesto in the large bowl.

I used about 6 oz of feta cheese per recipe, and a LOT more pesto. Try it first as written, and then see if you think it needs more. I usually forget to put the oregano in and don’t miss it. I add the half and half at the very end. I made a quadruple batch of it, and it fills the largest bowl that I have.

This is a fantastic recipe because it reheats well and it’s a complete meal all in one. Absolutely perfect for this week.