Power-Packed Pesto Chicken Bowls for Stable Blood Sugar

👩‍🍳 Instructions

1. 1

   Pat chicken dry, drizzle with 2 tbsp olive oil, season with Italian seasoning, garlic powder, salt, and pepper. Cook in a hot skillet over medium-high heat for 5-7 minutes per side until cooked through (165°F/74°C). Let rest, then dice or slice.
2. 2

   Rinse quinoa thoroughly. Combine with 2 cups water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and cool.
3. 3

   In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until chopped. With processor running, slowly drizzle in 1/2 cup extra virgin olive oil until smooth. Stir in lemon juice, season with salt and pepper.
4. 4

   Divide cooked quinoa evenly among four meal prep containers. Top with diced chicken. Arrange halved cherry tomatoes, diced cucumber, and sliced red onion.
5. 5

   Spoon pesto over the chicken and veggies. Add Kalamata olives. Sprinkle with optional feta and fresh herbs before sealing. Store in the refrigerator for up to 4 days.