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Close up of a pesto chicken quinoa bowl on a white background with basil leaves and parmesan on top.

Pesto Chicken Quinoa Bowl

Author: Stephanie Kay

These quick and easy pesto chicken quinoa bowls are full of protein and fiber and perfect for a healthy lunch or dinner. They are also great for meal prep as they keep well in the fridge and freezer.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Method: Stovetop
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Ingredients

Instructions

  1. Fill a saucepan with water and bring it to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain quinoa in a fine mesh colander and shake the colander to remove as much excess water as possible.
  2. In a large bowl, add the olive oil, lemon juice, Italian seasoning, red pepper flakes, garlic powder, and salt, and whisk until well combined. Add the chicken breasts to the bowl and toss in the marinade until well coated on all sides.
  3. In a large pan or cast-iron skillet, warm a bit of olive oil on medium-high heat, then add the chicken breasts and cook them for 5-6 minutes per side until golden brown and they reach an internal temperature of 165°F.
  4. While the chicken is cooking, add the cherry tomatoes and zucchini to the same bowl used to marinate the chicken breast and toss the vegetables to soak up any additional seasoning.
  5. Once the chicken is cooked, remove it from the pan and set aside on a plate to rest for at least 5 minutes and then slice it into strips.
  6. Once the chicken is cooked and is resting, transfer the vegetables to the same pan used to cook the chicken, turn the heat down to medium, and cook for 3-4 minutes until the zucchini is tender and the cherry tomatoes start to burst.
  7. Once the quinoa is cooked and strained, return the quinoa to the pot, add the pesto, and stir until well incorporated.
  8. Assemble the bowls with a layer of pesto quinoa, sliced chicken, sautéed veggies, and an extra drizzle of pesto on top. Finish with fresh basil and freshly grated parmesan cheese to serve.
  9. Any leftovers can be cooled and stored in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Bake: If you’d prefer to bake the chicken and vegetables, marinade both as per the directions, add them to a baking sheet lined with parchment paper, then transfer it to the oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

To Use Oregano: Swap the Italian seasoning for 1 teaspoon of dried oregano.

To Use Fresh Garlic: Swap the garlic powder for 2 cloves of garlic minced.

Nutrition

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