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Pesto Chicken Quinoa Bowl Recipe

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4.6 from 141 reviews

A flavorful and nutritious Pesto Chicken Quinoa Bowl featuring tender marinated chicken breasts, fluffy quinoa mixed with vibrant pesto, and sautéed cherry tomatoes and zucchini. This well-balanced bowl offers a perfect combination of protein, healthy fats, and fresh vegetables for a satisfying meal.

Ingredients

Quinoa

  • 1 1/2 cups quinoa, raw
  • Generous pinch of salt (for boiling water)

Chicken Marinade

  • 1 pound chicken breasts
  • 2 tablespoons olive oil, plus more for cooking
  • 1 tablespoon lemon juice
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Vegetables

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

Assembly & Garnish

  • 1/4 cup pesto, plus more to serve
  • Fresh basil leaves, to serve
  • Parmesan cheese, freshly grated, to serve

Instructions

  1. Cook Quinoa: Fill a saucepan with water and bring it to a boil. Add a generous pinch of salt, then add quinoa. Cook for 15 minutes or according to package directions until tender. Drain quinoa in a fine mesh colander and shake to remove excess water.
  2. Prepare Chicken Marinade: In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, Italian seasoning, red pepper flakes, garlic powder, and 1 teaspoon salt. Add chicken breasts and toss to coat evenly with the marinade.
  3. Cook Chicken: Heat a bit of olive oil in a large pan or cast-iron skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and an internal temperature of 165°F is reached.
  4. Marinate Vegetables: While chicken cooks, add cherry tomatoes and sliced zucchini to the same bowl used for the chicken marinade. Toss the vegetables to absorb the remaining seasoning.
  5. Rest and Slice Chicken: Remove the cooked chicken from the pan and let it rest on a plate for at least 5 minutes. Then slice into strips.
  6. Sauté Vegetables: Using the same pan, lower heat to medium and add the marinated vegetables. Cook for 3-4 minutes until zucchini is tender and cherry tomatoes begin to burst.
  7. Combine Quinoa and Pesto: Return strained quinoa to the pot, stir in 1/4 cup pesto until fully incorporated and the quinoa is evenly coated.
  8. Assemble Bowls: Layer pesto quinoa, sliced chicken, and sautéed vegetables in bowls. Drizzle with additional pesto, and garnish with fresh basil leaves and freshly grated Parmesan cheese. Serve immediately.
  9. Storage: Cool any leftovers and store in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

  • Use chicken thighs instead of breasts for a juicier option.
  • Adjust red pepper flakes according to your heat preference or omit if sensitive to spice.
  • Quinoa can be cooked in vegetable or chicken broth instead of water for added flavor.
  • Fresh pesto is recommended, but store-bought pesto works well for convenience.
  • Leftover cooked chicken and vegetables can be repurposed in wraps or salads.
  • Ensure chicken rests before slicing to retain juices and tenderness.

Find it online: https://mealoria.com/pesto-chicken-quinoa-bowl-recipe/