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High Protein Low Calorie Pesto Chicken Bowls - Fresh, Filling, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lemon
  • For the Light Pesto:
  • 2 packed cups fresh basil leaves
  • 1/2 cup fresh baby spinach (optional for volume and color)
  • 2 tablespoons grated Parmesan (or pecorino)
  • 2 tablespoons roasted pistachios, almonds, or walnuts
  • 1 small garlic clove
  • Zest of 1/2 lemon
  • 2–3 tablespoons fresh lemon juice, to taste
  • 2 tablespoons olive oil
  • 2–4 tablespoons chicken broth or water, to thin
  • Pinch of kosher salt and black pepper
  • For the Bowls:
  • 4 cups cooked cauliflower rice, quinoa, or brown rice (choose based on goals)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 cup steamed or roasted broccoli florets
  • 2 tablespoons toasted pine nuts or sliced almonds (optional)
  • Fresh basil leaves, for garnish
  • Extra lemon wedges

Method
 

  1. Prep the base: Cook your chosen base (cauliflower rice for fewer calories, quinoa or brown rice for more carbs). Fluff and set aside.
  2. Make the light pesto: In a blender or food processor, add basil, spinach, Parmesan, nuts, garlic, lemon zest, lemon juice, and olive oil. Pulse until roughly combined.
  3. Adjust consistency: With the motor running, stream in broth or water until the pesto is smooth and spoonable. Season with salt and pepper. Taste and adjust lemon and salt.
  4. Season the chicken: Pat chicken dry. Toss with olive oil, garlic powder, onion powder, oregano, salt, pepper, and lemon juice.
  5. Sear the chicken: Heat a large nonstick skillet over medium-high. Add chicken in a single layer. Cook 6–8 minutes, stirring occasionally, until browned and cooked through (165°F/74°C).
  6. Toss with pesto: Reduce heat to low. Add 3–4 tablespoons of pesto to the chicken and toss to coat lightly. Remove from heat. Reserve remaining pesto for drizzling.
  7. Assemble the bowls: Divide your base between bowls. Top with pesto chicken, tomatoes, cucumber, and broccoli. Drizzle with extra pesto.
  8. Finish and serve: Sprinkle with nuts, add fresh basil, and squeeze lemon over the top. Serve warm or at room temperature.