Pesto Chicken Quinoa Bowls
A flavorful and healthy bowl combining roasted chicken and vegetables with pesto and quinoa, perfect for a quick, satisfying meal.
Ingredients
Spices and Seasonings
- 1 tablespoon dried Italian seasoning
- 3 cloves garlic, minced
- 1.25 teaspoons salt
- 0.75 teaspoon ground pepper
- 0.5 teaspoon crushed red pepper
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 medium zucchini, sliced into 1/2-inch-thick half-moons
- 2 cups cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1.75 cups water
- 1 cup white quinoa
- 0.5 cup prepared basil pesto
Garnish
- to taste thinly sliced fresh basil for garnish
Instructions
- Preheat oven to 400ºF (200ºC). Line a baking sheet with foil.
- Mix Italian seasoning, garlic, salt, pepper, and red pepper in a small bowl. Toss chicken, zucchini, tomatoes, oil, and seasoning mixture until coated.
- Arrange chicken and vegetables on the baking sheet and roast for 20 minutes until chicken reaches 165ºF (74ºC). Let cool, then shred chicken.
- Cook quinoa in water until absorbed, about 12-15 minutes. Let stand 5 minutes, then fluff.
- Combine cooked quinoa, roasted vegetables, and pesto. Divide among bowls, top with shredded chicken and basil.
Notes
For extra flavor, garnish with fresh basil before serving.