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Pesto Chicken Quinoa Bowl Recipe

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3.8 from 7 reviews

This vibrant Pesto Chicken Quinoa Bowl combines herb-marinated chicken, roasted vegetables, fluffy quinoa, and creamy avocado, creating a delicious and nutritious meal. Perfect for a healthy lunch or dinner, this protein-packed dish offers a balanced mix of flavors and textures that will keep you full and satisfied.

Ingredients

Quinoa

  • ½ cup quinoa
  • 1 cup unsalted or low sodium chicken broth

Pesto Chicken

  • 1 lb boneless skinless chicken breast, cut into 1 inch pieces
  • ⅓ cup pesto

Roasted Vegetables

  • Cooking oil (enough for drizzling or spraying)
  • 1½ cup grape or cherry tomatoes (about 8-9 oz)
  • 1 zucchini, cut into ½ inch slices
  • ½ onion, chopped (about ½ cup)
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)

Assembly

  • 2 cups spinach (about 3 oz)
  • 1 small avocado, thinly sliced
  • Lemon wedges (for serving)
  • Kosher salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 375°F. Line a baking sheet and an 8×8 inch (or similarly sized) baking dish with foil for easy cleanup.
  2. Cook Quinoa: In a small pot, bring the chicken broth to a boil. Add the quinoa, cover, reduce heat to medium, and simmer for 12-15 minutes until the broth is absorbed. Remove from heat, keep covered, and let sit for 5 minutes. After resting, season with ⅛ teaspoon salt and fluff with a fork. Set aside.
  3. Prepare Chicken: In the foil-lined 8×8 baking dish, combine the diced chicken, pesto, 1¼ teaspoon salt, and ½ teaspoon pepper. Mix well to ensure the chicken is evenly coated. Bake in the oven for 12-20 minutes until the chicken reaches an internal temperature of 155°F. Let the chicken rest for 10 minutes after baking.
  4. Roast Vegetables: On the foil-lined baking sheet, add tomatoes, zucchini slices, chopped onion, Italian seasoning, red pepper flakes (if using), ¼ teaspoon salt, and ¼ teaspoon pepper. Lightly drizzle or spray with cooking oil and gently mix. Roast in the preheated oven for 8-12 minutes until tomatoes start to burst.
  5. Assemble Bowls: Divide the spinach evenly among 3 bowls. Top with the roasted pesto chicken, roasted vegetables, cooked quinoa, and sliced avocado. Finish each bowl with a squeeze of fresh lemon and season with additional salt and pepper to taste.

Notes

  • Ensure chicken is cooked thoroughly to an internal temperature of 155°F for safe consumption.
  • You can substitute pesto with store-bought or homemade varieties, depending on preference.
  • Red pepper flakes are optional; omit or adjust quantity for desired spice level.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • For a vegetarian option, replace chicken with marinated tofu or chickpeas and skip the chicken broth in quinoa.

Find it online: http://recipesbyliza.com/pesto-chicken-quinoa-bowl-recipe/