Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken breast, season with garlic powder, salt, and pepper. Cook for about 5-7 minutes, until the chicken is golden brown and fully cooked through, stirring occasionally.
Add Cream and Pesto: Reduce the heat to medium. Pour in the heavy cream and basil pesto. Stir well to combine, letting the mixture simmer for about 3-4 minutes until it slightly thickens.
Incorporate Veggies: Add the cherry tomatoes and fresh spinach to the creamy chicken mixture. Cook for an additional 2-3 minutes, just until the spinach wilts and the tomatoes soften.
Prepare the Bowls: Divide the cooked quinoa or rice among four bowls. Spoon the creamy pesto chicken mixture over the grains, ensuring an even distribution of chicken and vegetables.
Garnish and Serve: Top each bowl with grated Parmesan cheese and fresh basil leaves, if desired. Enjoy this delightful meal while it’s warm!
Notes
Feel free to customize with your favorite vegetables.