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Pesto Chicken Quinoa Bowl Recipe

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4.4 from 71 reviews

A flavorful and healthy Pesto Chicken Quinoa Bowl featuring tender pan-seared chicken breasts marinated in Italian-inspired seasonings, served over fluffy pesto-infused quinoa with sautéed zucchini and bursting cherry tomatoes. Topped with fresh basil and Parmesan cheese for a satisfying meal perfect for lunch or dinner.

Ingredients

Quinoa

  • 1 1/2 cups quinoa, raw
  • Salt, for boiling water
  • 1/4 cup pesto, plus more to serve

Chicken and 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 & Garnishes

  • 2 cups cherry tomatoes
  • 1 medium zucchini, quartered and sliced
  • Fresh basil leaves, to serve
  • Parmesan cheese, freshly grated, to serve

Instructions

  1. Cook Quinoa: Fill a saucepan with water, add a generous pinch of salt, and bring it to a boil. Add quinoa and cook for about 15 minutes or according to package directions until tender. Drain quinoa using a fine mesh colander and shake to remove excess water.
  2. Prepare Chicken Marinade: In a large bowl, whisk together olive oil, lemon juice, Italian seasoning, red pepper flakes (if using), garlic powder, and salt. Add chicken breasts and toss to coat evenly with the marinade.
  3. Cook Chicken: Heat a large pan or cast-iron skillet over medium-high heat and add a little olive oil. Place chicken breasts in the pan and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F. Remove chicken from pan and let rest for at least 5 minutes before slicing into strips.
  4. Marinate Vegetables: While chicken cooks, add cherry tomatoes and zucchini slices to the marinade bowl and toss to coat with any remaining seasoning.
  5. Sauté Vegetables: Using the same pan, reduce heat to medium and add the marinated vegetables. Cook for 3-4 minutes until zucchini is tender and tomatoes begin to burst, stirring occasionally.
  6. Combine Quinoa and Pesto: Return the drained quinoa to the pot, stir in 1/4 cup pesto until fully incorporated and heated through.
  7. Assemble Bowls: Layer bowls starting with pesto quinoa, topped with sliced chicken and sautéed vegetables. Drizzle extra pesto on top and garnish with fresh basil leaves and freshly grated Parmesan cheese. Serve immediately.
  8. Storage: Cool any leftovers and store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

  • Use gluten-free pesto to make this meal gluten-free.
  • Chicken breasts should be cooked to an internal temperature of 165°F for safety.
  • If you prefer spicier bowls, increase red pepper flakes to taste.
  • Leftover quinoa can be used for salads or as a side dish throughout the week.
  • For vegan variation, substitute chicken with grilled tofu and use vegan pesto.

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