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['Close-up side view of a bowl filled with Pesto Chicken Quinoa, featuring vibrant zucchini and cherry tomatoes.', 'A colorful arrangement of Pesto Chicken Quinoa Bowls with fresh basil garnishing the dish.', 'Juicy pieces of chicken, cherry tomatoes, and zucchini in a quinoa bowl topped with pesto.', 'A side view of a hearty Pesto Chicken Quinoa Bowl, showcasing its fresh ingredients and textures.']

Pesto Chicken Quinoa Bowls

A flavorful and healthy bowl combining roasted chicken and vegetables with pesto and quinoa, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6 bowls
Calories 520 kcal

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

  • as needed thinly sliced fresh basil for garnish

Instructions
 

  • Preheat oven to 400ºF (200ºC). Toss chicken and vegetables with seasonings and oil; roast for 20 minutes.
  • Cook quinoa in water until tender, about 12-15 minutes. Fluff and set aside.
  • Shred the roasted chicken. Mix cooked quinoa, vegetables, and pesto in a large bowl.
  • Divide mixture into bowls, top with shredded chicken and basil garnish.

Notes

For extra flavor, add a squeeze of lemon or a sprinkle of Parmesan cheese before serving.
Keyword chicken, Pesto, Quinoa