Savory Pesto Chicken & Brussels Sprout Bowl
Indulge in a gourmet experience with this Savory Pesto Chicken & Brussels Sprout Bowl. Featuring vibrant roasted Brussels sprouts, fluffy quinoa, and tender shredded chicken, this dish is elevated with a luxuriously creamy dollop of ricotta and fresh tomatoes. The homemade pesto vinaigrette ties all the flavors together, creating a delightful balance of richness and freshness. Perfect for a satisfying lunch or dinner, this bowl is not only a feast for the senses but also quick and easy to prepare in under 60 minutes!
N/A
Servings
300
Calories
13
Ingredients
Ingredients
Brussels sprout
1 lb (trimmed and halved)
olive oil
1/4 cup (divided)
kosher salt
to taste
freshly ground black pepper
to taste
quinoa
1 cup (rinsed)
fresh breadcrumbs
1 1/2 cups (preferably not too fine)
za'atar spice mix
1 tablespoon
salad greens
8 ounces (like arugula and/or spinach)
roasted chicken
1 lb (shredded)
medium tomatoes
2 (in wedges)
fresh ricotta
1/2 cup
high-quality pesto sauce
1/4 cup plus 2 tablespoons
balsamic vinegar
1 tablespoon (high-quality)
Instructions
1
Preheat your oven to 450°F (230°C).
2
On a rimmed baking sheet, spread the trimmed and halved Brussels sprouts. Drizzle with 2 tablespoons of olive oil, and sprinkle generously with kosher salt and freshly ground black pepper. Toss them to coat evenly and arrange them cut-side down. Roast in the preheated oven for about 20 minutes, flipping the sprouts cut-side up about three-fourths of the way through for even browning.
3
While the Brussels sprouts are roasting, rinse the quinoa under cold water and then place it in a medium pot with a large pinch of salt and 2 cups of water. Bring it to a boil on high heat, then reduce the heat to low, cover, and simmer for 12 minutes. After 12 minutes, remove the lid and continue cooking, stirring occasionally, until all the water is evaporated and the quinoa is tender but still al dente, approximately 4 more minutes.
4
In a medium skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the fresh breadcrumbs, season with salt and pepper, and toast them, stirring occasionally, until golden and crisp – around 3 minutes. Remove from heat and sprinkle the toasted breadcrumbs with za'atar spice for added flavor.
5
In a large bowl, combine the salad greens, shredded roasted chicken, and tomato wedges. Drizzle with enough of the pesto vinaigrette to coat everything lightly and toss gently.
6
To serve, divide the chicken and greens mixture among four serving bowls. Top each bowl with a generous scoop of fluffy quinoa, a dollop of fresh ricotta, roasted Brussels sprouts, and the golden toasted breadcrumbs. Pass additional pesto vinaigrette at the table for a burst of flavor!
Nutrition Information
12.5g
Fat
27.5g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Savory Pesto Chicken & Brussels Sprout Bowl?
The recipe uses 1 lb of shredded roasted chicken as the primary protein source.
How many calories are in this dish?
There are 300 calories per serving in this recipe.
What is the fat content of the bowl?
The dish contains 12.5g of fat.
How much protein does this meal provide?
This bowl provides 20g of protein.
What are the total carbohydrates in this recipe?
The recipe contains 27.5g of carbohydrates.
What oven temperature is needed to roast the Brussels sprouts?
The oven should be preheated to 450 degrees Fahrenheit (230 degrees Celsius).
How long should the Brussels sprouts roast?
The Brussels sprouts should roast for approximately 20 minutes.
When should I flip the Brussels sprouts while roasting?
Flip the sprouts cut-side up about three-fourths of the way through the roasting time.
How much quinoa is required for this recipe?
You will need 1 cup of rinsed quinoa.
How much water is needed to cook the quinoa?
Use 2 cups of water for 1 cup of quinoa.
How long does the quinoa need to simmer?
The quinoa should simmer covered for 12 minutes, followed by an additional 4 minutes uncovered.
What type of breadcrumbs are recommended?
The recipe calls for 1.5 cups of fresh breadcrumbs that are preferably not too fine.
What spice is used to season the toasted breadcrumbs?
The toasted breadcrumbs are seasoned with 1 tablespoon of za'atar spice mix.
How long does it take to toast the breadcrumbs?
Toasting the breadcrumbs in a skillet takes about 3 minutes until they are golden and crisp.
What kind of salad greens work best for this bowl?
Arugula and spinach are specifically suggested for the 8 ounces of salad greens.
How should the tomatoes be prepared?
The two medium tomatoes should be cut into wedges.
What type of cheese is used as a topping?
Fresh ricotta is used, with a half-cup dolloped across the bowls.
What ingredients are used for the dressing?
The dressing is a pesto vinaigrette made from high-quality pesto sauce and balsamic vinegar.
How much olive oil is needed in total?
The recipe requires 1/4 cup of olive oil, divided for roasting and toasting.
Is the chicken cooked from scratch in this recipe?
The recipe utilizes pre-roasted chicken that is shredded for assembly.
What vinegar is used in the pesto vinaigrette?
One tablespoon of high-quality balsamic vinegar is used.
How many ingredients are in this recipe?
There are 13 total ingredients listed for this dish.
What is the total preparation and cook time?
The entire bowl can be prepared in under 60 minutes.
How do I prepare the Brussels sprouts for roasting?
Trim and halve the Brussels sprouts, then drizzle with oil and season with salt and pepper.
What should the texture of the quinoa be?
The quinoa should be tender but still al dente once the water has evaporated.
Can I add extra dressing at the table?
Yes, the instructions suggest passing additional pesto vinaigrette at the table for extra flavor.
How should I arrange the Brussels sprouts on the baking sheet?
Arrange them cut-side down initially to ensure even browning.
Is this recipe considered a healthy meal?
Yes, it is tagged as a healthy meal featuring lean protein, greens, and ancient grains.
How many servings does this recipe make?
The instructions describe dividing the mixture among four serving bowls.
What is the final step in assembling the bowl?
The final step is topping the bowls with quinoa, ricotta, roasted sprouts, and toasted breadcrumbs.