Pesto Chicken Quinoa Bowl

5 from 2 votes

This easy Pesto Chicken Quinoa Bowl features vibrant, herb-marinated chicken, 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!

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 542

Author Jessica Kwon

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
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 3oz
1 small avocado thinly sliced
Lemon wedges
Kosher salt and pepper to taste

US Customary - Metric

Instructions

Preheat oven to 375°F. Line both a baking sheet and 8x8 (or similarly sized) baking dish with foil.
Boil the quinoa. Add quinoa and broth to a small pot and heat over high heat until boiling. Cover with a lid and reduce the heat down to medium. Simmer for 12-15 minutes until the broth is absorbed.
Then remove the pot from the heat and let sit for 5 minutes without removing the lid.
After the 5 minutes, season quinoa with ⅛ teaspoon salt and fluff with a fork. Season to taste and set aside.
Cook the chicken. Next, add diced chicken, pesto, 1¼ teaspoon salt, and ½ teaspoon pepper to 8x8 baking dish. Mix until chicken is evenly coated. Bake for 12-20 minutes until internal temperature is 155°F, then let rest for 10 minutes.
Meanwhile, roast the vegetables. To the baking sheet, add tomatoes, zucchini, onion, Italian seasoning, red pepper flakes (if using), ¼ teaspoon salt, and ¼ teaspoon pepper. Lightly drizzle or spray with oil, then gently mix together. Roast in the oven for 8-12 minutes until tomatoes start to burst.
Assemble. To assemble the Pesto Chicken Quinoa Bowl, divide spinach, chicken, roasted vegetables, quinoa, and avocado amongst 3 bowls. Finish with a squeeze of lemon and season to taste.

Video

Notes

Chicken: I prefer lean boneless skinless chicken breast for this, but boneless skinless chicken thighs will work too. The cooking time will depend on the size of your pieces and size of your baking dish. I highly recommend 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).
Salt: The salt amounts listed are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.
To air fry instead: 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.
Feel free to customize the bowl with your favorite vegetables. 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.

Nutrition