Delicious Pesto Chicken Quinoa Bowls in Just 30 Minutes

Enjoy a quick and flavorful meal with tender chicken, fresh vegetables, and vibrant pesto served over nutritious quinoa.

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4 servings

Calories 550 kcal

2 pieces Boneless Skinless Chicken Breasts Can be swapped with chicken thighs or rotisserie chicken.
2 tablespoons Olive Oil Adjust based on dietary needs.
1 teaspoon Sweet Paprika Use regular paprika based on heat preference.
1 teaspoon Garlic Powder Fresh garlic is a fantastic substitute.
to taste Salt Essential seasoning agent.
to taste Black Pepper Essential seasoning agent.
1 cup Zucchini Can be swapped with bell peppers.
1 medium Red Bell Pepper Yellow or orange bell peppers can be used.
1 cup Broccoli Florets Alternatives include green beans or asparagus.
1 teaspoon Italian Seasoning Fresh herbs can be substituted.
1/2 cup Pesto Homemade or store-bought works well.
1 cup Quinoa Can be replaced with brown rice.
1/4 cup Fresh Basil Leaves Optional for garnish.

Cook quinoa according to package instructions and set aside.
Season chicken with paprika, garlic powder, salt, and pepper. Sauté in olive oil until cooked through, then slice.
In the same pan, sauté zucchini, bell pepper, and broccoli until tender.
Mix cooked quinoa with pesto and top with sliced chicken and sautéed vegetables. Garnish with basil leaves if desired.

For extra flavor, add a squeeze of lemon or a sprinkle of grated Parmesan.

Keyword chicken, Pesto, Quinoa