Pesto Chicken Quinoa Bowl
A flavorful and healthy bowl combining tender chicken, quinoa, fresh vegetables, and vibrant pesto for a satisfying meal.
Ingredients
Grains
- 2 cups quinoa raw
Protein
- 1 pound chicken breasts
Fats & Oils
- 2 tablespoons olive oil plus more for cooking
Condiments & Seasonings
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon garlic powder
Vegetables
- 2 cups cherry tomatoes
- 1 medium zucchini quartered and sliced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Sauces & Condiments
- 1/4 cup pesto plus more to serve
Herbs & Garnishes
- Fresh basil leaves to serve
- Parmesan cheese to serve
Instructions
- Cook quinoa in boiling salted water for 15 minutes, then drain.
- Marinate chicken with olive oil, lemon juice, Italian seasoning, red pepper flakes, garlic powder, and salt.
- Cook chicken in a skillet 5-6 minutes per side until golden and internal temp reaches 165°F, then rest and slice.
- Sauté vegetables in the same pan for 3-4 minutes until tender and tomatoes burst.
- Mix cooked quinoa with pesto, then assemble bowls with chicken, vegetables, and toppings. Garnish with basil and Parmesan.
Notes
Store leftovers in the fridge for up to 4 days or freeze for 3 months.