First Watch Pesto Chicken Quinoa Bowl Recipe

Do you ever crave favorite restaurant meals but don’t want the hassle of takeout or dining in? I feel you. The First Watch Pesto Chicken Quinoa Bowl Recipe completely satisfies my taste buds. This chain is known for fresh, made-to-order meals using wholesome ingredients. Their bowl features pesto chicken, quinoa, kale, carrots, cherry tomatoes, feta and lemon vinaigrette – a perfect balance of flavors and textures.

I love recreating restaurant favorites at home, so I developed a copycat recipe for this sensational skillet. Now I can satisfy my cravings any day without the wait.

Why This First Watch Copycat Recipe Is So Satisfying

There are so many reasons why First Watch’s Pesto Chicken Quinoa Bowl has become one of their most popular menu items:

• It’s loaded with lean protein. Poached chicken breast provides a hefty dose of protein to keep you full and energized all morning long.
• It has fiber-rich whole grains. The tri-colored quinoa adds antioxidants, minerals, and satiating fiber.
• It’s fresh and light. With pesto, lemon, veggies, and herbs, you get so much flavor without heaviness.
• It’s customizable. Don’t like kale? Swap in spinach. Want extra protein? Add grilled shrimp. Make it your own!
• It’s diet-friendly. Naturally gluten-free and dairy-free, it works for many different eating plans.

How to Make Copycat First Watch Pesto Chicken Quinoa Bowl

Recreating this restaurant favorite is easier than you may think. Here’s a step-by-step guide:

Ingredients

• 1 pound (lb.) chicken tenders
• 2 cups + 1/2 cup + 1/4 cup chicken broth (divided)
• 1 cup tri-colored quinoa
• 1/2 cup cherry tomatoes
• 1 lemon (zested and juiced)
• 2 cups chopped kale
• 1/2 cup shredded carrot
• 1/4 cup feta crumbles
• 1/4 cup store-bought basil pesto
• 2 tablespoons half and half
• Salt and pepper to taste

Tools Needed

• Cutting Board and Knife
• Mixing Bowl
• Small Saucepan
• Air Fryer
• Lemon Zester and Juicer
• Spatula
• Measuring Cups and Spoons

Step-by-Step Instructions

Step 1. Prepare the Chicken

Start by cutting one pound of chicken tenders into bite-sized pieces (approximately one inch cubes). Season with salt and pepper, mix evenly, and set aside.

Step 2. Poach and cook the Chicken

In a pan over medium heat, add half a cup of chicken broth. Gently poach the chicken for about 4-5 minutes, turning occasionally. Cover with a lid for the last 2 minutes, then turn them over and cook for another 2-3 minutes. Check the poached chicken for doneness and set aside.

Step 3. Cook the Quinoa

In a small saucepan over medium heat, bring 2 cups of chicken broth to a simmer. Add 1 cup of tri-colored quinoa to the simmering chicken broth. Stir, cover with a lid, slightly lower the heat and simmer for 15-20 minutes until fluffy.

Step 4. Roast Tomatoes

Halve half a cup of cherry tomatoes, season with salt, and roast in an air fryer at 375°F for 4-5 minutes.

Step 5. Prepare Lemon Zest and Juice

Zest and juice one lemon.

Step 6. Steam Kale and Carrots

In the pan, add a quarter cup of chicken broth, then steam two cups of chopped kale with salt, then cover and cook about a minute. Then, add half a cup of shredded carrot, cover, and steam for another 1-2 minutes.

Step 7. Make Basil Pesto Sauce

In a bowl, mix a quarter cup of store-bought basil pesto with 2 tablespoons of half and half and 2-3 tablespoons of lemon juice. Adjust to taste.

Step 8. Combine and Serve

Mix kale, carrot, cooked quinoa, lemon zest, and chicken. Add roasted tomatoes, feta crumbles, and drizzle with the basil pesto sauce.

Plate it up and savor the flavors of this delightful and healthy First Watch Copycat Chicken and Kale Quinoa Power Bowl. Enjoy your home-made First Watch Pesto Chicken Quinoa Bowl Recipe at home. Happy cooking!

Recipe Tips, Substitutions and Variations

Follow these tips for Pesto Chicken Quinoa Bowl success:

• Choose fresh basil pesto from the refrigerated section for best flavor.
• For extra protein, use edamame instead of feta.
• Swap the quinoa for brown rice, farro or cauliflower rice.
• For a vegetarian option, use roasted chickpeas instead of chicken.
• Top with your favorite shredded cheese like Parmesan or mozzarella.
• Add hot sauce or red pepper flakes for a kick.
• Use any variety of kale like curly, dinosaur or lacinato.

Serving Suggestions for the Pesto Chicken Quinoa Bowl

This bowl is satisfying on its own, but it also pairs well with all kinds of dishes:

• Breakfast: Enjoy it for breakfast alongside bacon, breakfast sausage, or avocado toast. It makes a nutritious start to the day!
• Lunch: For a heartier lunch, serve it with a side salad or cup of tomato basil soup.
• Dinner: Don’t limit it to just breakfast! It doubles as a flavorful, protein-packed dinner.
• Sides: Some tasty sides that complement the bowl include fresh fruit, yogurt, cottage cheese, or roasted veggies.

However you decide to enjoy this Pesto Chicken Quinoa Bowl, it’s sure to become a go-to meal in your house like it is at First Watch!

Storing and Freezing Tips for Leftover Quinoa Bowls

Here are some tips for storing and freezing leftover Pesto Chicken Quinoa Bowls:

Storing Leftover Quinoa Bowls

• Let the quinoa bowl cool completely before storing it in an airtight container in the refrigerator.
• The cooked vegetables and chicken will keep for 3-4 days in the refrigerator.
• The cooked quinoa will keep for 5-6 days in the refrigerator.
• When reheating leftovers, add a splash of water and reheat gently in the microwave until heated through.
• You can also reheat leftovers in the oven at 350°F for 10-15 minutes.

Freezing Leftover Quinoa Bowls

• For longer term storage, portion the quinoa bowl into freezer bags or containers, leaving 1/2 inch of headspace.
• Flatten bags or containers to remove as much air as possible. This prevents freezer burn.
• Label bags or containers with contents and freeze date. The bowl keeps for up to 3 months frozen.
• Thaw frozen bowls overnight in the refrigerator before reheating. Can also thaw in microwave.
• For best quality, eat frozen bowls within 1 month. Texture and moisture decrease over time.
• You can also freeze components like quinoa, chicken and veggies separately for easier reheating.

FAQs about Copycat First Watch Bowl

If you’re new to making grain bowls at home, here are some common questions:

What kind of quinoa should I use?

I recommend tri-color quinoa for the best nutrition and texture. But white or red quinoa also works well.

Can I skip poaching the raw chicken and use canned?

For shortcuts, shredded rotisserie or canned chicken work in place of raw chicken breast. But poaching fresh has the best flavor.

What can I use instead of kale?

Swiss chard, baby spinach, or arugula all work well instead of kale if you prefer a different green.

Do I have to use an air fryer for the tomatoes?

Nope, you can easily roast the tomatoes in the oven at 400F for 4-5 minutes instead.

Can I prep the components ahead of time?

Absolutely! Cook quinoa, chicken, and veggies 1-2 days ahead. Store separately and assemble bowls as needed.

Continue to Content

First Watch Pesto Chicken Quinoa Bowl Recipe

Yield: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Recreate the crave-worthy flavors of First Watch's Pesto Chicken Quinoa Bowl with this easy homemade copycat recipe loaded with pesto-drizzled chicken, fluffy quinoa and crisp veggies.

Print

Ingredients

• 1 pound (lb) chicken tenders
• 2 cups chicken broth + 1/2 cup + 1/4 cup (divided)
• 1 cup tri-colored quinoa
• 1/2 cup cherry tomatoes
• 1 lemon (zested and juiced)
• 2 cups chopped kale
• 1/2 cup shredded carrot
• 1/4 cup feta crumbles
• 1/4 cup store-bought basil pesto
• 2 tablespoons half and half
• Salt and pepper to taste

Tools Needed:

• Cutting Board and Knife
• Mixing Bowl
• Small Saucepan
• Air Fryer
• Lemon Zester and Juicer
• Spatula
• Measuring Cups and Spoons

Instructions

1. Prepare the Chicken: Start by cutting one pound of chicken tenders into bite-sized pieces (approximately one inch cubes). Season with salt and pepper, mix evenly, and set aside.
   
2. Poach and cook the Chicken: In a pan over medium heat, add half a cup of chicken broth. Gently poach the chicken for about 4-5 minutes, turning occasionally. Cover with a lid for the last 2 minutes, then turn them over and cook for another 2-3 minutes. Check the poached chicken for doneness and set aside.
3. Cook the Quinoa: In a small saucepan over medium heat, bring 2 cups of chicken broth to a simmer. Add 1 cup of tri-colored quinoa to the simmering chicken broth. Stir, cover with a lid, slightly lower the heat and simmer for 15-20 minutes until fluffy.
   
4. Roast Tomatoes: Halve half a cup of cherry tomatoes, season with salt, and roast in an air fryer at 375°F for 4-5 minutes.
   
5. Prepare Lemon Zest and Juice: Zest and juice one lemon.
   
6. Steam Kale and Carrots: In the pan, add a quarter cup of chicken broth, then steam two cups of chopped kale with salt, then cover and cook about a minute. Then, add half a cup of shredded carrot, cover, and steam for another 1-2 minutes.
   
7. Make Basil Pesto Sauce: In a bowl, mix a quarter cup of store-bought basil pesto with 2 tablespoons of half and half and 2-3 tablespoons of lemon juice. Adjust to taste.
   
8. Combine and Serve: Mix kale, carrot, cooked quinoa, lemon zest, and chicken. Add roasted tomatoes, feta crumbles, and drizzle with the basil pesto sauce.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 20gSodium: 800mgCarbohydrates: 40gFiber: 6gSugar: 4gProtein: 32g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

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Conclusion

Recreating the flavors of First Watch’s Pesto Chicken Quinoa Bowl is totally possible at home! With zesty pesto sauce, savory chicken, fluffy quinoa and crisp-tender veggies, this bowl is loaded with textures and nutrients. It comes together quickly and is budget-friendly.

I hope you love this copycat First Watch Pesto Chicken Quinoa Bowl Recipe as much as the original! Let me know if you give it a try and any twists you add. Enjoy!