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Pesto Chicken Quinoa Bowl

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550
A flavorful and nutritious bowl combining tender chicken, quinoa, fresh vegetables, and pesto for a satisfying meal.

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

  • 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

Seasoning & Toppings

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

Fresh herbs & cheese

  • 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).
  • Sauté vegetables in the same pan until tender and tomatoes burst.
  • Mix cooked quinoa with pesto. Assemble bowls with quinoa, sliced chicken, vegetables, and toppings.
  • Garnish with basil and Parmesan, then serve.

Notes

You can store leftovers in the fridge for up to 4 days.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: chicken, Pesto, Quinoa