Pesto Chicken Quinoa Bowls Recipe

Pesto Chicken Quinoa Bowls have become a staple in our household, and for good reason! As someone who’s always on the lookout for healthy, flavorful, and quick weeknight meals, this recipe hits all the right notes. From the vibrant green pesto coating juicy chicken to the fluffy quinoa base and the medley of fresh vegetables, every bite is a burst of deliciousness. Even my picky eaters, who usually turn their noses up at anything “healthy,” devour these bowls without complaint. It’s become our go-to for busy evenings, meal prepping lunches, and even light summer dinners enjoyed on the patio. The versatility is incredible – you can easily swap out veggies based on what’s in season or what you have on hand, making it feel like a new meal each time. If you’re searching for a dish that’s both nutritious and incredibly satisfying, look no further; these Pesto Chicken Quinoa Bowls are a guaranteed winner.

Ingredients

This recipe is all about fresh, vibrant flavors, and the ingredients list reflects that. Here’s what you’ll need to create these delicious Pesto Chicken Quinoa Bowls:

• For the Chicken:
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • ½ cup pesto (store-bought or homemade – see notes below for homemade pesto tips)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the Quinoa:
  • 1 cup quinoa, rinsed
  • 2 cups chicken broth or vegetable broth
  • ½ teaspoon salt
• For the Roasted Vegetables (Customize as you like!):
  • 1 red bell pepper, cored, seeded, and chopped
  • 1 yellow bell pepper, cored, seeded, and chopped
  • 1 zucchini, chopped
  • 1 red onion, cut into wedges
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• Optional Toppings & Garnishes:
  • Fresh cherry tomatoes, halved
  • Kalamata olives, halved
  • Feta cheese, crumbled
  • Pine nuts or toasted almonds, for crunch
  • Fresh basil leaves, for garnish
  • Lemon wedges, for serving

Ingredient Notes and Variations:

• Pesto: The star of the show! While store-bought pesto is convenient, homemade pesto truly elevates this dish. If you’re making your own, consider using fresh basil, pine nuts (or walnuts for a budget-friendly option), garlic, Parmesan cheese, olive oil, and a squeeze of lemon juice. Experiment with different pesto variations too! Sun-dried tomato pesto, spinach pesto, or even kale pesto would all be delicious twists. For a vegan option, ensure your pesto is dairy-free or make a vegan pesto using nutritional yeast instead of Parmesan.
• Chicken: Chicken thighs can be substituted for chicken breasts for a richer, more flavorful result. If using thighs, be sure to trim any excess fat. For a vegetarian or vegan version, consider using chickpeas or white beans instead of chicken. Tofu or tempeh, cubed and pan-fried or roasted, would also be excellent protein alternatives.
• Quinoa: Feel free to experiment with different types of quinoa. White quinoa is the most common and has a mild flavor. Red quinoa has a slightly nuttier taste and holds its shape better. Black quinoa is also an option, offering a slightly earthier flavor. You can also use a tri-color quinoa blend for visual appeal. For a grain-free option, consider using cauliflower rice or broccoli rice as a base.
• Vegetables: This is where you can really get creative and use what you love or what’s in season! Other great vegetable additions include:
  • Asparagus spears
  • Mushrooms (cremini, portobello, or shiitake)
  • Carrots, sliced or chopped
  • Sweet potatoes, cubed
  • Butternut squash, cubed
  • Brussels sprouts, halved
  • Corn kernels (fresh or frozen)
  • Edamame (shelled)
  • Eggplant, cubed
  • Artichoke hearts (canned or frozen)
  • Cherry tomatoes (roasted alongside other veggies for extra sweetness)
  • Broccolini
• Broth for Quinoa: Using chicken or vegetable broth instead of water to cook the quinoa adds extra flavor and depth to the dish. You can also use bone broth for added nutritional benefits.

Instructions

Follow these simple step-by-step instructions to create your Pesto Chicken Quinoa Bowls:

Step 1: Marinate the Chicken

1. In a medium bowl, combine the cubed chicken breasts, pesto, olive oil (2 tablespoons), garlic powder, onion powder, salt (½ teaspoon), and black pepper (¼ teaspoon).
2. Stir well to ensure the chicken is evenly coated in the pesto marinade.
3. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 15 minutes, or up to 2 hours for maximum flavor. The longer it marinates, the more flavorful and tender the chicken will become.

Step 2: Prepare the Quinoa

1. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. This removes saponins, which can give quinoa a bitter taste.
2. In a medium saucepan, combine the rinsed quinoa, chicken broth (or vegetable broth), and salt (½ teaspoon).
3. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is cooked through and fluffy.
5. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the quinoa to steam and become even fluffier.
6. Fluff the quinoa with a fork and set aside.

Step 3: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chopped bell peppers, zucchini, red onion, and broccoli florets.
3. Drizzle the vegetables with olive oil (2 tablespoons) and sprinkle with Italian seasoning, salt (½ teaspoon), and black pepper (¼ teaspoon).
4. Toss the vegetables well to ensure they are evenly coated with oil and seasonings.
5. Spread the vegetables in a single layer on a large baking sheet. You may need to use two baking sheets to avoid overcrowding, which can steam the vegetables instead of roasting them.
6. Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized, stirring halfway through. Keep an eye on them to prevent burning, as roasting times can vary depending on your oven and the size of the vegetable pieces.

Step 4: Cook the Pesto Chicken

1. Heat a large skillet or grill pan over medium-high heat.
2. Add the marinated chicken to the hot skillet or grill pan in a single layer. Avoid overcrowding the pan, as this can also steam the chicken instead of searing it. Work in batches if necessary.
3. Cook the chicken for 5-7 minutes per side, or until it is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C). The pesto marinade will create a beautiful caramelized crust on the chicken.
4. Remove the cooked chicken from the skillet and set aside.

Step 5: Assemble the Pesto Chicken Quinoa Bowls

1. Divide the cooked quinoa evenly among bowls.
2. Top the quinoa with the roasted vegetables and pesto chicken.
3. Garnish with your desired toppings, such as cherry tomatoes, Kalamata olives, feta cheese, pine nuts, and fresh basil leaves.
4. Serve immediately and enjoy! You can also serve with lemon wedges for an extra burst of freshness.

Tips for Recipe Success:

• Don’t overcook the quinoa: Overcooked quinoa can become mushy. Follow the cooking times closely and check for doneness by tasting a few grains – they should be tender but still have a slight bite.
• Roast vegetables in a single layer: This ensures even roasting and prevents steaming. If you overcrowd the baking sheet, the vegetables will steam and become soggy instead of roasting and caramelizing.
• Marinate the chicken for at least 15 minutes: Even a short marinating time helps to infuse the chicken with flavor and tenderize it. Longer marinating times (up to 2 hours) will result in even more flavorful and tender chicken.
• Adjust seasonings to taste: Taste and adjust the salt, pepper, and Italian seasoning in both the vegetables and chicken marinade to your liking.
• Get creative with toppings: Toppings add texture, flavor, and visual appeal to the bowls. Don’t be afraid to experiment with different combinations to find your favorites.

Nutrition Facts

(Approximate values per serving, based on estimated ingredient amounts and standard portion sizes. Nutritional values can vary based on specific ingredients used and portion sizes.)

Serving Size: Approximately 1 bowl (makes about 4 servings)

Calories per serving: Approximately 550-650 calories

Approximate Breakdown per Serving:

• Protein: 40-45 grams
• Fat: 25-30 grams (healthy fats from pesto and olive oil)
• Saturated Fat: 5-7 grams (depending on pesto and cheese)
• Cholesterol: 100-120 mg
• Sodium: 600-800 mg (can vary depending on pesto and broth)
• Carbohydrates: 50-60 grams
• Fiber: 8-10 grams
• Sugar: 8-12 grams (naturally occurring sugars from vegetables)

Key Nutritional Highlights:

• High in Protein: Provides a significant amount of protein from chicken and quinoa, essential for muscle building and satiety.
• Good Source of Fiber: Quinoa and vegetables are excellent sources of dietary fiber, promoting digestive health and helping you feel full and satisfied.
• Rich in Healthy Fats: Olive oil and pesto provide healthy monounsaturated and polyunsaturated fats, beneficial for heart health.
• Packed with Vitamins and Minerals: The variety of vegetables contributes a wide range of vitamins (like Vitamin C, Vitamin A, and Vitamin K) and minerals (like potassium, magnesium, and folate).
• Relatively Low in Added Sugars: The sugars are primarily naturally occurring from the vegetables and pesto ingredients.

Note: For more precise nutritional information, especially if you have dietary restrictions or are tracking macros, it’s recommended to use a nutrition calculator app or website and input the specific ingredients and quantities you use. Using homemade pesto versus store-bought pesto, different types of vegetables, and varying portion sizes will all affect the final nutritional content.

Preparation Time

This recipe is relatively quick and easy to prepare, making it perfect for weeknights or meal prepping.

• Prep Time: 25-30 minutes (includes chopping vegetables, marinating chicken, rinsing quinoa)
• Cook Time: 30-35 minutes (includes roasting vegetables, cooking quinoa, and cooking chicken)
• Total Time: Approximately 55-65 minutes

Tips to Speed Up Prep Time:

• Pre-chopped vegetables: Purchase pre-chopped vegetables to save time on chopping. Many grocery stores offer pre-cut bell peppers, broccoli florets, and other vegetables.
• Store-bought pesto: Using store-bought pesto significantly reduces prep time compared to making homemade pesto.
• Marinate chicken ahead of time: Marinate the chicken the night before or in the morning before work to save time in the evening.
• Cook quinoa ahead of time: Quinoa can be cooked in advance and stored in the refrigerator for up to 3 days.
• Roast vegetables while quinoa cooks: Start roasting the vegetables while the quinoa is cooking to maximize efficiency.
• Utilize kitchen gadgets: Use a food processor to quickly chop vegetables or a mandoline slicer for uniform vegetable slices (though be careful with mandolines!).

How to Serve

Pesto Chicken Quinoa Bowls are incredibly versatile and can be served in numerous ways. Here are some ideas to elevate your serving experience:

• Warm Bowls:
  • Classic Warm Serving: Serve the bowls immediately after cooking for a satisfying and comforting warm meal. This is the most common and delicious way to enjoy them.
  • Warm with a Lemon Wedge: Squeeze a fresh lemon wedge over each bowl just before serving to brighten the flavors and add a zesty touch.
  • Warm with Extra Pesto Drizzle: For pesto lovers, drizzle a little extra pesto over the bowls just before serving for an intensified pesto flavor.
  • Warm with a Poached or Fried Egg: Top with a poached or fried egg for added protein and richness. The runny yolk will create a delicious sauce as it mixes with the other ingredients.
• Cold Bowls (Perfect for Meal Prep or Summer):
  • Cold as a Salad: These bowls are equally delicious cold, making them ideal for meal prepping lunches or enjoying as a refreshing summer salad. Assemble the bowls and store them in airtight containers in the refrigerator.
  • Cold with a Vinaigrette: If serving cold, consider adding a light vinaigrette dressing for extra moisture and flavor. A lemon-herb vinaigrette or a balsamic vinaigrette would complement the pesto and vegetables beautifully.
  • Cold with Avocado: Add slices of fresh avocado to cold bowls for extra creaminess and healthy fats. Avocado pairs wonderfully with pesto and adds a luxurious texture.
• Serving Variations and Accompaniments:
  • Deconstructed Bowls (for picky eaters): Serve the components separately on a platter – quinoa, chicken, roasted vegetables, toppings – and let everyone assemble their own bowl. This is great for families with varying preferences or picky eaters who like to customize their meals.
  • With a Side Salad: Pair the bowls with a simple side salad, such as a mixed green salad with a light vinaigrette, to add extra freshness and vegetables to the meal.
  • With Crusty Bread: Serve with a side of crusty bread or garlic bread for soaking up any leftover pesto and juices from the bowl.
  • As a Filling for Wraps or Pitas: Use the pesto chicken quinoa bowl mixture as a filling for wraps, pita pockets, or lettuce wraps for a lighter, portable meal.
  • As a Base for Grain Bowls: Use the quinoa and roasted vegetables as a base and add other proteins or toppings to create different variations of grain bowls throughout the week.

Additional Tips for Pesto Chicken Quinoa Bowls

Here are 5 additional tips to help you make the best Pesto Chicken Quinoa Bowls:

1. Toast the Quinoa (Optional but Recommended): Before cooking the quinoa, toast it in a dry saucepan over medium heat for 2-3 minutes, stirring constantly. This enhances the nutty flavor of the quinoa and gives it a slightly firmer texture. Be careful not to burn it.
2. Don’t Skimp on the Pesto: Pesto is the key flavor component of this dish, so don’t be afraid to use a generous amount. If you are making homemade pesto, taste and adjust the seasonings to your liking. If using store-bought, choose a high-quality pesto for the best flavor.
3. Customize Your Vegetables Based on Season and Preference: The beauty of this recipe is its versatility. Feel free to swap out the suggested vegetables for whatever is in season or your personal favorites. Root vegetables like carrots, sweet potatoes, and butternut squash are great in fall and winter, while lighter vegetables like asparagus, green beans, and corn are perfect for spring and summer.
4. Make it a Meal Prep Powerhouse: These bowls are fantastic for meal prepping. Prepare the quinoa, roasted vegetables, and pesto chicken separately and store them in airtight containers in the refrigerator. Assemble the bowls just before serving, either warm or cold. They will stay fresh in the refrigerator for up to 3-4 days.
5. Add a Finishing Touch of Freshness: Fresh herbs and toppings really elevate the final dish. Don’t underestimate the impact of a sprinkle of fresh basil, parsley, or chives, a squeeze of lemon juice, or a sprinkle of toasted nuts for added texture and flavor.

FAQ Section

Q1: Can I make Pesto Chicken Quinoa Bowls ahead of time?

A: Yes, absolutely! Pesto Chicken Quinoa Bowls are excellent for meal prepping. You can prepare each component – quinoa, roasted vegetables, and pesto chicken – separately and store them in airtight containers in the refrigerator for up to 3-4 days. Assemble the bowls just before serving, either warm or cold. This makes them perfect for lunches or quick weeknight dinners.

Q2: Can I freeze Pesto Chicken Quinoa Bowls?

A: While the individual components can be frozen, assembled bowls are not ideal for freezing as the texture of the quinoa and vegetables may change upon thawing. However, you can freeze cooked pesto chicken and cooked quinoa separately. Roasted vegetables are best enjoyed fresh or within a few days of refrigeration.

Q3: I don’t have pesto, can I use something else?

A: While pesto is the signature flavor, you can substitute it with other flavorful sauces or marinades. Consider using a chimichurri sauce, a lemon-herb marinade, or even a simple balsamic vinaigrette to marinate the chicken. You could also toss the quinoa and vegetables with a different sauce after cooking, such as a tahini dressing or a creamy avocado dressing. The flavor profile will be different, but still delicious.

Q4: Can I make this recipe vegetarian or vegan?

A: Yes, easily! To make it vegetarian, simply omit the chicken and add a vegetarian protein source. Grilled halloumi cheese, roasted chickpeas, or white beans would be excellent additions. For a vegan version, use a vegan pesto (many store-bought pestos are vegan or easily adaptable by omitting Parmesan cheese). Substitute the chicken with vegan protein sources like roasted tofu, tempeh, lentils, or extra chickpeas or white beans. Ensure your broth is vegetable broth for a vegan version.

Q5: What are some other topping ideas besides the ones listed?

A: Get creative with toppings! Here are a few more ideas to inspire you:

• Sun-dried tomatoes: Add a burst of intense tomato flavor.
• Artichoke hearts: Marinated artichoke hearts add a briny, tangy flavor.
• Roasted red peppers: For extra sweetness and smoky flavor.
• Avocado crema or guacamole: For creamy richness and healthy fats.
• Spicy pickled peppers: For a kick of heat.
• Toasted pumpkin seeds or sunflower seeds: For a different type of crunch.
• A drizzle of balsamic glaze: For sweetness and tanginess.
• Fresh parsley, cilantro, or mint: For different herb flavor profiles.

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