On the nights my husband is at grad school, I am solo with our little guy. It is great to be with Nolan, of course, but not having Ryan around as an extra set of hands makes dinner a little bit more challenging. Tonight was one of those nights. I had just a few minutes to make myself dinner and eat while Nolan ate his dinner. I went with a bruschetta chicken quinoa bowl using mostly ingredients I prepped over the weekend for just this situation.
A base of quinoa, chicken, fresh veggies and a little bit of creamy flavor makes this meal filling and satisfying while still being healthy and easy to make. Next time you’re short on time, try whipping this, or any version of a bowl, up for dinner or lunch!
1 large chicken breast, baked or grilled
1 cup quinoa or quinoa/brown rice mix
1 cup chopped tomatoes
1/2 small onion
2 tsp olive oil
2 tsp red wine vinegar or balsamic vinegar
2-3 fresh basil leaves or 1 tsp dried basil
1 tsp minced garlic
1/4 cup mayo
2 tsp Knorr dry pesto mix
Balsamic reduction (optional)
In each bowl, scoop 1/2 cup of the quinoa as the base. Chop up the chicken into pieces and add to the bowls.
To make the tomato bruschetta, combine the chopped tomatoes, diced onion, garlic, olive oil, vinegar and basil with salt and pepper. Mix well. Taste it for seasoning then add to your bowl.
In order to get the creamy basil sauce that ties the bowl together, combine the mayo with the dry pesto mix. This is such a yummy sauce that can be used on other things by the way! Dollop some sauce on top.
Finish your bowl off with a balsamic reduction if you have it for extra flavor!
If you have the chicken and quinoa already prepped, the hardest part of this recipe is chopping up the tomatoes. Worth it! Try transforming this recipe into a wrap like I did for lunch tomorrow too if you’re up for it!