Hey y'all! If you're looking for a vibrant, wholesome dinner that's as satisfying as it is speedy, these Pesto Chicken Quinoa Bowls are your answer. Tender, juicy Chicken coated in herby pesto, fluffy quinoa, and bursts of colorful veggies make this bowl a flavor-packed, nutrient-rich meal you’ll crave again and again. Whether you need a weeknight win or a meal-prep solution, this recipe shines. Let's get cooking!
Why You'll Love This Pesto Chicken Quinoa Bowls Recipe
- Quick & Convenient: Ready in just 35 minutes, perfect for busy weeknights or meal prepping.
- Nutritious & Balanced: Packed with lean protein, whole grains, and a rainbow of vegetables.
- Big, Fresh Flavor: Herbaceous pesto and juicy chicken deliver a satisfying taste punch.
- Customizable: Adaptable for different diets with simple swaps.
- Great for Leftovers: Stays delicious when refrigerated for future meals.
Ingredients for Pesto Chicken Quinoa Bowls
- 1 pound (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- ½ cup jarred or homemade basil pesto (easy pesto recipe)
- ¼ cup chopped roasted red peppers (optional)
- ¼ cup crumbled feta cheese
- Fresh basil, for garnish
Directions: How to Make Pesto Chicken Quinoa Bowls
Step 1: Cook the Quinoa
- In a medium saucepan, combine 1 cup quinoa and 2 cups chicken broth. Bring to a boil over medium-high heat.
- Reduce heat, cover, and simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed.
- Remove from heat and let steam (still covered) for 5 minutes. Fluff with a fork.
Step 2: Sauté the Chicken
- While quinoa cooks, season chicken pieces with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 7–8 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F/74°C).
- Turn off the heat and toss the chicken with ½ cup pesto until evenly coated.
Step 3: Sauté the Veggies
- In the same skillet, add the remaining 1 tablespoon olive oil.
- Add cherry tomatoes and sauté for 2 minutes, then add spinach and cook just until wilted, about 1 minute.
Step 4: Assemble the Bowls
- Divide quinoa among 4 bowls.
- Top with pesto chicken, sautéed tomatoes & spinach, roasted red peppers, and a sprinkle of feta cheese.
- Garnish each bowl with fresh basil. Serve warm and enjoy!
Notes for the Best Pesto Chicken Quinoa Bowls
- Rinse quinoa well before cooking to remove bitterness (quinoa nutrition info).
- If using homemade pesto, adjust salt as most store-bought pestos are saltier.
- Double the recipe for meal prep—bowls can be stored for up to 4 days.
Variations: Make It Your Own!
- Vegetarian: Swap chicken for roasted chickpeas or extra-firm tofu cubes.
- Mediterranean Twist: Add Kalamata olives, cucumber, and a drizzle of lemon juice.
- Spicy Kick: Stir in a pinch of red pepper flakes or top with sliced jalapeños.
Required Equipment for Pesto Chicken Quinoa Bowls
- Large skillet
- Medium saucepan with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
How to Store Pesto Chicken Quinoa Bowls and Shelf Life
Store leftovers in airtight containers in the fridge for up to 4 days. To reheat, microwave gently until warmed through (about 2 minutes). For best texture, store fresh toppings (like feta and basil) separately and add after reheating.
Suggested Pairings and Serving Recommendations
- Serve with a crisp green salad and a squeeze of lemon for brightness.
- Pair with a sparkling water or a light, chilled white wine like Sauvignon Blanc.
- Enjoy alongside warm pita or naan for extra comfort.
Pro Tips for Perfect Pesto Chicken Quinoa Bowls
- Cut chicken into even pieces for consistent cooking.
- Let quinoa steam after cooking for the fluffiest texture (expert quinoa tips).
- Use high-quality pesto—flavor really matters here!
Pesto Chicken Quinoa Bowls FAQ
- Can I use brown rice instead of quinoa?
- Absolutely! Cook brown rice according to package instructions; it's a sturdy, delicious base too.
- Is this recipe gluten-free?
- Yes, it’s naturally gluten-free—just check your pesto brand for added gluten-containing ingredients.
- Can I freeze Pesto Chicken Quinoa Bowls?
- We don’t recommend freezing fully assembled bowls, but you can freeze cooked chicken and quinoa separately for up to 2 months.
Ingredients
- 2 boneless, skinless chicken breasts
- ⅓ cup basil pesto
- 1 cup uncooked quinoa
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- ⅓ cup grated parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
-
1Marinate the chicken breasts in basil pesto for at least 10 minutes while you prepare the quinoa.
-
2Rinse the quinoa under cold water. In a medium saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
-
3While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the pesto-marinated chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden on both sides. Let rest for a few minutes, then slice.
-
4In each bowl, layer cooked quinoa, fresh spinach, cherry tomatoes, and sliced chicken.
-
5Sprinkle with grated parmesan cheese and season with salt and pepper to taste. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply