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Pesto Chicken Quinoa Bowls

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 bowls
Calories 520
A flavorful and healthy bowl combining roasted chicken and vegetables with pesto and quinoa for a 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. Toss chicken and vegetables with seasonings and oil, then roast for 20 minutes.
  • Cook quinoa in water until tender, about 12-15 minutes, then fluff.
  • Shred the roasted chicken. Mix quinoa, vegetables, and pesto; divide among bowls and top with chicken and basil.

Notes

For extra flavor, add a squeeze of lemon or a sprinkle of Parmesan cheese.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Pesto, Quinoa