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.
Ingredients
Protein
- 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.
Instructions
- Cook quinoa according to package instructions and set aside.
- Season chicken with paprika, garlic powder, salt, and pepper. Cook in olive oil until browned and cooked through.
- Sauté zucchini, bell pepper, and broccoli until tender.
- Mix cooked chicken and vegetables with pesto and cooked quinoa.
- Garnish with fresh basil leaves and serve.
Notes
For added flavor, top with grated Parmesan cheese or a squeeze of lemon.