Save
Loaded with protein, this Chicken Quinoa Bowl with Pesto is my favorite way to end a busy day when I want something that’s bright and super tasty—without making a mess. You get juicy chicken with herbs, quinoa that’s a little nutty, and a bunch of roasted veggies for crunch and color. It’s seriously filling yet feels light, especially topped with avocado slices and some lemon juice. Tastes like summer in every bite, and makes eating healthy feel way too easy.
Honestly, I put this together the first time as a random fridge cleanout and now my whole family asks for it weekly. We fight for the last bit—never any leftovers for lunch boxes.
Fresh Ingredients
- Lemon wedges: squeeze these over everything at the end for a tangy lift
- Avocado: slice it last minute, should feel soft when you squeeze gently
- Spinach: pick deep green, perky leaves for best color and crunch
- Red pepper flakes (optional): toss these in for a little kick
- Italian seasoning: sniff the jar—if you can smell the herbs, it's still good
- Cooking oil: olive or avocado oil is great for roasting veggies evenly
- Onion: adds sweet flavor and turns golden as it roasts
- Zucchini: check for no soft or mushy spots for best texture
- Grape or cherry tomatoes: sweet and juicy—go for firm ones with vibrant color
- Pesto: use fresh store-bought or whip up your own for zesty herby chicken
- Boneless skinless chicken breast: lean and perfect for soaking in the pesto, swap for thighs if you like richer bites
- Low sodium chicken broth: cooks the quinoa with more depth, look for simple ingredient brands
- Quinoa: the protein-packed base—grab the fresh stuff for fluffiest bowls
- Kosher salt and freshly ground pepper: rounds out all the flavors—pick quality salt and grind pepper just before using
Easy-to-Follow Steps
- Throw It All Together:
- Lay down handfuls of spinach in three serving bowls. Add some quinoa, roasted veggies, then the baked chicken. Top each with slices of avocado. Finish it up with a big squeeze of lemon, then hit it with extra salt and pepper to your liking. Dig in while everything’s still hot and fresh.
- Roast the Veggies:
- Dump tomatoes, onion, and zucchini onto the lined baking sheet. Splash with oil, sprinkle Italian seasoning, red pepper flakes, salt, and black pepper. Give everything a good toss. Roast for about eight to twelve minutes—you’ll know it’s done when tomatoes start to split and edges turn golden.
- Get the Chicken Ready:
- In the foil-lined baking dish, stir diced chicken with pesto, salt, and pepper. Make sure each chunk's covered. Pop it in the oven for twelve to twenty minutes. You want the chicken just cooked through, still juicy—target 155°F inside. Let it chill out for ten minutes outside the oven to finish cooking and stay tender.
- Cook up the Quinoa:
- Put quinoa and chicken broth in a saucepan, crank the burner to high. Wait till it boils, then cover and lower the heat to medium. Simmer till the liquid’s gone (about twelve to fifteen minutes). Turn off the heat, let it sit five extra minutes before you touch the lid. Open and fluff with a fork—don’t forget a hit of salt.
- Prep Everything First:
- Fire up the oven to 375°F. Cover a sheet pan and an 8-inch square baking dish with foil. Makes cleanup way easier later.
Save
I can’t wait for that first forkful of the hot pesto chicken. When the basil fills up the whole kitchen, I remember growing it with my kids. Every bite reminds me how fun those sunny days were.
How to Store Leftovers
Pops in the fridge just fine for three days. I stash spinach and avocado in separate containers so they keep their color and texture. If you’re doing meal prep, build the bowl with quinoa first, then layer on chicken and veggies.
Swaps and Options
Chicken thighs work great if you want it juicier. Sub in farro or brown rice instead of quinoa if you’re after grains. Don’t have zucchini Use bell pepper or asparagus. Store bought pesto works, but homemade brings an extra hit of freshness.
How to Serve
Go big and fill your bowl for a solid meal, or divide up for a side with soup or bread. Sprinkle with parmesan or toasted pine nuts if you want crunch. Awesome cold, too—makes a picnic salad everyone loves.
Save
Background and Traditions
Classic pesto started out in Genoa, Liguria, right on the Italian coast. Roasting chicken and veggies with quinoa—yep, that’s a twist that fits today’s good-for-you, flavor-packed food. While old-school pesto was just basil, garlic, pine nuts, olive oil, and cheese, now folks make all kinds of versions. They all work great in a hearty bowl like this.
Recipe FAQs
- → How can I keep chicken juicy?
Letting the chicken soak in the pesto before cooking keeps it tender, and if you let it rest a bit after it comes out of the oven it'll stay nice and juicy.
- → Is it fine to make quinoa before you need it?
Totally, make your quinoa ahead of time and stash it in the fridge—super handy when you're in a rush.
- → Which veggies roast up best here?
Zucchini, tomatoes, and onions roast fast and give great flavor, but bell peppers or chopped-up sweet potato are awesome too.
- → Can I switch out the chicken for something else?
Definitely! Try some shrimp, pieces of salmon, or even chickpeas if you’re after a plant-based option.
- → Any tips for keeping leftovers fresh?
Keep each part in its own airtight container in the fridge and just put them together when you're ready to eat. That keeps everything tasty and fresh.
- → Do I have to make my own pesto?
Store-bought pesto totally works, but if you feel like whipping up your own you’ll get an even fresher, herby kick.