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Pesto Chicken Quinoa Bowl Recipe

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4.6 from 81 reviews

This vibrant Pesto Chicken Quinoa Bowl combines tender pan-seared chicken breasts marinated in a zesty blend of olive oil, lemon, and Italian seasoning with fluffy quinoa tossed in aromatic pesto. Topped with sautéed cherry tomatoes and zucchini, fresh basil, and Parmesan cheese, this wholesome bowl is perfect for a nutritious and flavorful lunch or dinner.

Ingredients

Quinoa

  • 1 1/2 cups quinoa, raw
  • Water for boiling
  • Salt, a pinch (for boiling quinoa)

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

  • 2 cups cherry tomatoes
  • 1 medium zucchini, quartered and sliced

To Serve

  • 1/4 cup pesto, plus more to serve
  • Fresh basil leaves
  • Parmesan cheese

Instructions

  1. Cook Quinoa: Fill a saucepan with water and bring it to a boil. Add a generous pinch of salt and the quinoa, cooking for 15 minutes or according to package instructions until tender. Drain the quinoa in a fine mesh colander and shake to remove excess water.
  2. Prepare Chicken Marinade: In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, Italian seasoning, red pepper flakes, garlic powder, and salt until combined. Add the chicken breasts and toss to coat thoroughly in the marinade.
  3. Cook Chicken: Heat a large pan or cast-iron skillet over medium-high heat with a splash of olive oil. Add the marinated chicken breasts and cook for 5-6 minutes per side, until golden brown and an internal temperature of 165°F is reached.
  4. Marinate Vegetables: While the chicken cooks, add cherry tomatoes and zucchini to the marinade bowl and toss so the vegetables can absorb extra seasoning.
  5. Rest and Slice Chicken: Remove the chicken from the pan and let it rest on a plate for at least 5 minutes. Then slice the chicken into strips.
  6. Sauté Vegetables: Using the same pan, reduce the heat to medium and add the marinated vegetables. Cook for 3-4 minutes, stirring occasionally, until zucchini is tender and cherry tomatoes start to burst.
  7. Prepare Pesto Quinoa: Transfer the cooked quinoa back into the pot. Stir in the 1/4 cup pesto until evenly incorporated and heated through.
  8. Assemble Bowls: Layer the pesto quinoa in bowls, top with sliced chicken and sautéed vegetables. Drizzle with extra pesto, and garnish with fresh basil leaves and freshly grated Parmesan cheese.
  9. Store Leftovers: Cool any leftovers and store in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

  • For a spicier kick, increase the red pepper flakes or add a dash of hot sauce to the marinade.
  • Ensure chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
  • Use fresh pesto or store-bought for convenience; adjust quantity based on taste preference.
  • Leftover quinoa can be used cold in salads or reheated gently with a splash of water.
  • To make this dish gluten-free, verify that the pesto and seasonings are gluten-free.

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