Chicken, Pesto, and Quinoa Bowl

1. 1 Chicken breast filletpack 800 g ≈ $7.36 165 g
2. 2 Quinoapack 500 g ≈ $5.00 60 g
3. 3 Pesto 25 g
4. 4 Cherry tomatoespack 250 g ≈ $2.50 90 g
5. 5 Mozzarellapack 125 g ≈ $1.80 55 g
6. 6 Arugulapack 100 g ≈ $2.80 30 g
7. 7 Olive oil 6 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the quinoa², cover with 130 ml water, add 1 g salt, and cook for 15 minutes until tender and the grains have opened.

2. Season the chicken¹ with salt and pepper and brush with olive oil.

3. Sear the chicken¹ in a skillet for 5–6 minutes on each side until golden and the juices run clear.

4. Halve the cherry⁴ tomatoes, dice the mozzarella⁵, and pat the arugula⁶ dry.

5. Mix the hot quinoa² with half of the pesto.

6. Spread the quinoa² in a bowl as the base, then arrange the sliced chicken¹, cherry⁴ tomatoes, mozzarella⁵, and arugula⁶ in sections.

7. Dot the remaining pesto over the bowl in small spoonfuls.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.