Chicken, Kale & Quinoa Power Bowl (A Copycat Recipe from First Watch)

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides similar creaminess with fewer calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are often less expensive.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro offers a nutty flavor and is often less expensive than quinoa.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

Cut chicken tenders into bite-size pieces, about one inch cubes.

Season chicken with salt and pepper to taste and set aside.

In a small saucepan, heat 2 cups of chicken broth over medium heat and cover to bring to a simmer.

In a pan, add 1/2 cup of chicken broth and gently poach the chicken chunks for about 4 to 5 minutes, covering with a lid after adding the chicken.

Once the chicken has simmered for 2 minutes, turn it over and cover again for another 2 to 3 minutes until cooked through.

Remove the chicken and set it aside in a bowl.

Add 1 cup of tri-colored quinoa to the simmering chicken broth in the saucepan, stir, cover, and lower the heat slightly. Cook for 15 to 20 minutes until fluffy.

Halve 1/2 cup of cherry tomatoes and roast them in an air fryer at 375°F for 4 to 5 minutes, adding a little salt to taste.

Zest and juice 1 lemon, setting both aside.

Check on the quinoa after 20 minutes; it should be fluffy and cooked.

In the pan, add 1/4 cup of chicken broth and steam 2 cups of chopped kale with a lid for about 1 minute, seasoning lightly with salt.

Add 1/2 cup of shredded carrot to the kale, mix, and steam for another 1 to 2 minutes until cooked through.

In a mixing bowl, combine 1/4 cup of basil pesto, 2 tablespoons of half and half, and 2 to 3 tablespoons of lemon juice, mixing well and adjusting for taste.

Once the kale and carrot are cooked, add the quinoa to the pan and mix everything together.

Add the lemon zest, chicken chunks, roasted tomatoes, and 1/4 cup of feta cheese, breaking it up if necessary, and mix well.

Drizzle the basil lemon pesto sauce over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens