Copycat First Watch Quinoa Power Bowl

This is a copycat recipe of First Watch's pesto chicken quinoa bowl. I think you are really going to enjoy this protein-packed quinoa mixed with grilled chicken, lemon, feta, roasted tomatoes, and shredded carrots. The recipe is quite simple, and the dish is a complete all-in-one meal, so it takes the guesswork out of what side dishes to prepare to ensure a balanced meal of protein, whole grains, and fresh veggies.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 575 Calories

Ingredients

• ¼ teaspoon salt
• 1 ½ cups water
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 2 cups chicken stock
• ½ cup shredded carrots
• ½ cup half-and-half
• 1 lemon, zested and juiced
• 1 (4 ounce) package crumbled feta cheese
• 1 cup quinoa, rinsed
• 1 teaspoon freshly cracked black pepper
• 1 (14 ounce) can diced tomatoes, drained
• 2 cups finely chopped cooked chicken
• 1 tablespoon pesto sauce

Recipe Instructions

Step 1

Make quinoa: Combine chicken stock and quinoa in a large pot over high heat; 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.

Step 2

Make lemon dressing: Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a small bowl.

Step 3

Make bowl: Stir lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into cooked quinoa. Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Spoon into individual bowls.