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Pesto Chicken Quinoa Bowl

A flavorful and nutritious bowl combining tender chicken, quinoa, and fresh vegetables, topped with pesto and cheese.
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 1/2 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
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon garlic powder

Vegetables

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

Additional

  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 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, seasonings, then cook until golden and internal temp reaches 165°F (74°C).
  • While chicken cooks, toss cherry tomatoes and zucchini in marinade and sauté until tender, 3-4 minutes.
  • Mix cooked quinoa with pesto. Slice rested chicken into strips.
  • Assemble bowls with pesto quinoa, chicken, vegetables, and top with pesto, basil, and Parmesan.

Notes

You can store leftovers in the fridge for up to 4 days.
Keyword chicken, Pesto, Quinoa