Go Back
Print

Pesto Chicken Quinoa Bowl Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550
A flavorful and healthy bowl combining tender chicken, quinoa, and fresh vegetables, all topped with pesto and garnished with basil and Parmesan.

Ingredients

Grains

  • 1.5 cups quinoa, raw
  • Water for boiling water (for boiling quinoa)
  • a pinch salt (for boiling quinoa)

Protein

  • 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)
  • 1/4 cup pesto (plus more to serve)

Garnishes

  • Fresh basil leaves

Instructions 

  • Cook quinoa in boiling water with a pinch of salt for 15 minutes, then drain.
  • Marinate chicken with olive oil, lemon juice, Italian seasoning, red pepper flakes, garlic powder, and salt.
  • Cook chicken in a skillet for 5-6 minutes per side until golden and cooked through. Rest and slice into strips.
  • In the same pan, sauté cherry tomatoes and zucchini for 3-4 minutes until tender and bursting.
  • Mix cooked quinoa with pesto, then assemble bowls topped with chicken, vegetables, basil, and Parmesan.

Notes

Store leftovers in the refrigerator for up to 4 days or freeze for 3 months.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Pesto, Quinoa