Go Back

Pesto Chicken Quinoa Bowl

A flavorful and nutritious bowl combining tender chicken, quinoa, fresh vegetables, and vibrant pesto for a satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 550 kcal

Ingredients
  

Grains

  • 1.5 cups quinoa, raw

Protein

  • 1 pound chicken breasts

Oils & Vinegars

  • 2 tablespoons olive oil plus more for cooking
  • 1 tablespoon lemon juice

Seasonings & Spices

  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes (optional)
  • 1 teaspoon garlic powder

Vegetables

  • 2 cups cherry tomatoes
  • 1 medium zucchini, quartered and sliced

Additional

  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 cup pesto, plus more to serve

To Serve

  • 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.
  • Mix cooked quinoa with pesto, then assemble bowls with chicken, vegetables, and toppings.

Notes

Leftovers can be stored in the fridge for up to 4 days.
Keyword chicken, Pesto, Quinoa