Light Pesto Chicken Bowls

Ingredients

• 450 g chicken breast, cut into bite-sized pieces
• 300 g cooked quinoa
• 15 ml olive oil
• 150 g spinach
• 150 g courgette, diced
• 30 ml basil pesto and 30 ml water
• 15 ml chopped basil
• salt
• black pepper

Method

1. Step 1

   Cook 300 g cooked quinoa according to the package directions and keep it warm.

2. Step 2

   Season the chicken with salt and black pepper.

3. Step 3

   Heat 15 ml olive oil in a skillet over medium-high heat and cook the chicken for 5 to 6 minutes until browned and cooked through.

4. Step 4

   Add 150 g spinach and 150 g courgette, diced and cook them for 2 minutes until just tender.

5. Step 5

   Stir in 30 ml basil pesto and 30 ml water and cook everything for 1 minute until glossy.

6. Step 6

   Divide the cooked grain between bowls and top it with the skillet mixture.

7. Step 7

   Finish each bowl with 15 ml chopped basil and serve right away.