Pesto Chicken Quinoa Bowl

This easy Pesto Chicken Quinoa Bowl features vibrant herb-marinated chicken breast, roasted vegetables, tender quinoa, and creamy avocado. It’s not only incredibly delicious, but also packed with nutrients to keep you full and satisfied for hours. Serve this protein-packed dish for a healthy lunch or dinner any day of the week!

Why You'll Love It

• Easy: No matter your cooking level, this Pesto Chicken Quinoa Bowl comes together so easily! It really showcases how simple, healthy meals can actually taste good too.
• Quick: You can prepare this dish in just 45 minutes and even make extras for grab-and-go lunches and dinners all week long.
• Nutritious: This Quinoa Chicken Bowl is loaded with lean protein, whole grains, and vibrant veggies. It’s a hearty and healthy recipe the whole family will love!

🧂 Ingredients

• Chicken: I prefer lean boneless skinless chicken breast for this easy Pesto Chicken Quinoa Bowl, but boneless skinless chicken thighs will work too.
• Pesto: A flavorful Italian sauce traditionally made with fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. Feel free to use store-bought or homemade pesto. I find store-bought pesto is an easy shortcut to add a ton of flavor. Got leftover? Use it in Sausage and Kale Pasta.
• Quinoa: This gluten-free superfood is high in fiber and protein and contains all nine essential amino acids. There are several varieties like white, red, and black quinoa. Each has a slightly different flavor profile and texture. I use a tri-color blend for a mix of all three.
• Chicken broth: Enhances the flavor of the otherwise bland quinoa. I cook exclusively with bone broth. It supports digestion, is rich in collagen, and has anti-inflammatory components. If using regular chicken broth, I recommend unsalted or low-sodium.
• Veggies: Like my Baked Lemon Chicken Tenders with Tomatoes and Zucchini, I use a mixture of grape or cherry tomatoes, zucchini, and yellow onion for a Mediterranean-inspired recipe, but use whatever options you’d like. You could also use leftover roasted vegetables like Roasted Asparagus with Balsamic Glaze or Roasted Carrots and Green Beans.
• Seasonings: Italian seasoning adds a burst of zesty, herbaceous notes. Use store-bought or make your own with herbs like basil, oregano, thyme, marjoram, parsley, and rosemary. I also like adding a pinch of red pepper flakes for a hint of spice, but it's totally optional.
• Spinach: Provides freshness and color to this healthy Pesto Chicken Quinoa Bowl. Feel free to use any leafy green like kale, arugula, or lettuce.
• Avocado: Adds a rich and creamy texture. Avocado is also nutrient-rich and high in healthy fats.
• Lemon: Brightens the whole dish.
• Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.

• Switch out the chicken with any meat you'd like. Cubed pork tenderloin, steak cubes, or tofu are delicious, lean options. You could also use shrimp or salmon but seafood will cook faster.
• Customize these Pesto Chicken Quinoa Bowls with your favorite vegetables. Corn, red onion, broccoli, cauliflower, mushroom, and bell pepper are all great choices. Make sure to use vegetables with similar cooking time. For example, sweet potato is a delicious addition but they're dense and require a long cooking time. Instead, cube them really small so they'll finish roasting at the same time as your other veggies.
• Feel free to include additional flavorings like red pepper flakes, hot sauce, fresh basil, feta cheese, Parmesan cheese, or sun-dried tomatoes.
• Instead of regular basil pesto, try roasted red pepper pesto for a twist.
• To air fry the pesto chicken and vegetables, line your air fryer with foil and preheat to 350°F for a couple minutes. Then air fry the pesto-coated chicken cubes for 8-15 minutes or until internal thermometer reads 160°F. Remove the foil and let chicken rest. Meanwhile, air fry the vegetables at the same temperature for about 10 minutes or until soft.

STEP ONE: First, add the quinoa and chicken broth to a pot. Bring to a boil, then cover with a lid. Lower the heat to medium to medium-low and let simmer for 12-15 minutes until liquid is all absorbed.

Then turn off the heat and let rest for 5 minutes. Finally, season with salt and pepper and fluff with a fork. Set aside.

STEP TWO: Next, prepare the chicken. Add the cubed chicken breast, pesto, salt, and pepper to a baking dish. Mix throughly, then bake in a 375°F oven for 12-20 minutes or until internal temperature is 155°F and juices run clear. Let rest for at least 10 minutes.

STEP THREE: Prepare the vegetables by adding chopped onion, tomatoes, zucchini, and seasonings to a sheet pan. Drizzle with olive oil and mix together. Bake in the oven at the same time as the chicken until veggies are soft, about 8-12 minutes.

STEP FOUR: To assemble the Pesto Chicken Quinoa Bowls, place a bed of spinach at the bottom of each bowl. Top with baked chicken, vegetables, quinoa, and sliced avocado. Finish with a squeeze of lemon and serve.

• Use a glass lid for the quinoa: If possible, use a glass lid so you can monitor the quinoa cooking without removing the lid and letting steam escape. The quinoa should be cooked in simmering water or else it'll cook unevenly.
• Let the quinoa rest: Don't be tempted to remove the lid after it's finished simmering in the pot. Letting the quinoa rest for a solid 5 minutes (set a timer!) allows it to finish steaming and fluff up.
• Cook the quinoa in chicken broth: Cooking in chicken broth really helps infuse the best flavors. Even though you can cook it in water, it simply won't taste as good!
• Save time: Make sure to chop the chicken and vegetables first, then assemble in their own baking dishes. Since they'll both bake at 350°F for similar cooking times, you can bake them at the same time so it'll still be fresh and warm by serving time.
• Invest in a meat thermometer: Cooking time will ultimately depend on the size of the chicken pieces. For the most accurate results, I suggest using a meat thermometer to ensure it reaches an internal temperature of 160°F (after a 10 minute rest, it'll reach the safe temperature of 165°F).