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This protein-packed Pesto Chicken Quinoa Bowl has become my go-to weeknight dinner for when I want something fresh and deeply satisfying without fuss. With juicy herb-marinated chicken, nutty quinoa, and plenty of roasted veggies, it is bright and full of flavor yet keeps you full for hours. I love serving it with avocado and a good squeeze of lemon—it tastes like summer in a bowl and makes healthy eating feel totally effortless.
I first made this as a “what’s left in my fridge” bowl and now I plan for it every week. My family actually argues for seconds and there is never any left to pack for lunch.
Ingredients
- Quinoa: provides a hearty base with complete protein use fresh if possible for best texture
- Low sodium chicken broth: adds subtle flavor to the quinoa choose a brand with simple ingredients
- Boneless skinless chicken breast: is lean and perfect for soaking up vibrant pesto if you prefer richer flavor use thighs
- Pesto: brings a punchy herby flair and makes the chicken incredibly juicy use homemade or a fresh store-bought version
- Grape or cherry tomatoes: roast up sweet and juicy look for ones that are firm and bright in color
- Zucchini: brings gentle sweetness and a tender bite choose one free of soft spots
- Onion: deepens the vegetable medley and gets caramelized when roasted
- Cooking oil: helps the veggies roast evenly choose olive or avocado oil
- Italian seasoning: offers a classic herbal finish check freshness by aroma
- Red pepper flakes (optional): add gentle heat
- Spinach: offers freshness and vibrant color choose leaves that are deep green and not wilted
- Avocado: adds creamy richness make sure it yields to gentle pressure
- Lemon wedges: for squeezing on top and balancing flavors
- Kosher salt and fresh black pepper: bring all flavors together use high quality salt and freshly cracked pepper for best taste
Step-by-Step Instructions
- Prepare and Preheat:
- Set your oven to 375 degrees Fahrenheit and line a baking sheet plus an eight inch square baking dish with foil. This step is a time saver at cleanup.
- Cook the Quinoa:
- Pour the quinoa and chicken broth into a small pot. Bring to a boil over high heat. Once boiling cover the pot and reduce the heat to medium. Let simmer for twelve to fifteen minutes or until the liquid is fully absorbed. When finished remove from heat and wait five minutes before opening the lid. Fluff gently with a fork and season with a pinch of salt.
- Season and Bake the Chicken:
- Combine diced chicken pieces and pesto with a generous pinch of salt and pepper in your prepared baking dish. Toss so everything is coated evenly. Bake in the oven for twelve to twenty minutes until the chicken is just cooked through and juicy. Aim for an internal temperature of 155 degrees Fahrenheit if possible and let it rest for ten minutes out of the oven to finish cooking gently.
- Roast the Vegetables:
- On the lined baking sheet spread out tomatoes zucchini and onion. Sprinkle with Italian seasoning red pepper flakes plus a little salt and pepper. Drizzle or spray lightly with oil and toss gently to coat all the veggies. Roast for eight to twelve minutes. You want those tomatoes just starting to burst and the rest caramelized at the edges.
- Assemble the Bowl:
- Into three bowls divide the fresh spinach. Add spoonfuls of fluffy quinoa and portions of the cooked chicken and roasted veggies. Fan out the sliced avocado on top. Squeeze over a generous wedge of lemon and add more salt and pepper if desired. Dig in while everything is warm and flavors are at their peak.
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I always look forward to the first bite of the pesto chicken straight from the oven. The basil scent fills the kitchen and brings me back to the summer my kids helped me grow our own garden basil for homemade pesto. Every spoonful tastes like all the work was so worth it.
Storage Tips
This bowl keeps really well in the fridge for up to three days. I pack the spinach and avocado separate to add right before eating so they stay bright and fresh. If meal prepping try stacking the quinoa on the bottom with chicken and veggies layered above.
Ingredient Substitutions
Chicken thighs can replace chicken breast for extra moisture. Use brown rice or farro instead of quinoa if you prefer grains. Out of zucchini Swap in bell pepper or asparagus. Store bought pesto works but if you have time homemade version gives a fresher punch.
Serving Suggestions
Pile this bowl high for a balanced meal or serve in smaller portions alongside a cup of soup or hearty bread. For extra crunch top with toasted pine nuts or a sprinkle of parmesan. It also makes a lovely picnic salad eaten at room temperature.
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Cultural and Historical Context
Pesto is a traditional sauce from Genoa in the heart of Liguria Italy. Combining it with roasted chicken quinoa and veggies is an American spin that fits perfectly into today’s healthy and flavorful meal trend. While the original Genoese pesto uses only basil garlic pine nuts olive oil and cheese modern versions often offer lots of spins which work great in this bowl.
Recipe FAQs
- → How do you keep the chicken moist?
Marinating the chicken in pesto before baking helps lock in moisture, while resting after cooking ensures juicy texture.
- → Can I prepare the quinoa ahead of time?
Yes, quinoa can be cooked in advance and stored in the refrigerator, making assembly faster on busy days.
- → What vegetables work best for roasting?
Tomatoes, zucchini, and onions roast quickly and add flavor, but you can also try bell peppers or small cubes of sweet potato.
- → Is it possible to substitute the chicken?
Absolutely! Try using shrimp, salmon, or sautéed chickpeas for different protein options.
- → How should I store leftovers?
Store components separately in airtight containers in the fridge; assemble just before serving for best texture.
- → Does the pesto need to be homemade?
Store-bought pesto works well, but homemade adds a fresher, herby flavor if you have the time and ingredients.