Pesto Chicken Bowl

Name: Pesto Chicken Bowl
Ingredients: 5 cups (1.25 L) tri-colored quinoa, cooked; 5 cups (1.25 L) whole red lentils, cooked; 10 cups (2.5 L) baby spinach; 5 cups (1.25 mL) cherry tomatoes, halved; 2 ½ cups (625 mL) Parmesan cheese, grated; 20 oz (600 g) grilled chicken breasts, cut into 2 oz (60 g) portions; 10 oz (300 mL) pesto

www.lentils.org

A base of tri-colored quinoa and lentils, topped with baby spinach, cherry tomatoes, Parmesan cheese, grilled chicken, and a dollop of pesto.

Keywords

bowls
whole red
foodservice
english
quinoa
spring

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

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