Pesto Chicken Quinoa Bowl

This Pesto Chicken Quinoa Bowl is a quick and easy weeknight meal. It's ready in less than 30 minutes and is filled with all those delicious summer flavors.

Why You'll Love This Recipe

You are going to love making these Pesto Chicken Quinoa Bowls all summer long! They're perfect for a busy weeknight and can be made with either homemade or store-bought pesto.

This is an easy dinner recipe for two, but can easily be doubled or tripled! It's not only great for a quick weeknight dinner, but also a great meal prep meal. Enjoy it cold or heated up. Both healthy and delicious!

Ingredients

This is the perfect summer grain bowl since it's filled with fresh cherry tomatoes and pesto! Though it'll be freshest in summer, you can make it anytime of the year, since these ingredients should be available in most grocery stores all year round.

• Quinoa: ½ cup dry quinoa. You can use white or multi-colored quinoa.
• Chicken Broth: Low sodium chicken or vegetable broth to cook the quinoa. You could also use water, however broth adds extra flavor.
• Cherry Tomatoes: Ripe cherry tomatoes, halved.
• Olive Oil: Your preferred olive oil to roast the tomatoes.
• Chicken: Boneless, skinless, chicken breast, halved lengthwise to create thin chicken cutlets.
• Seasoning: Garlic powder, salt and pepper.
• Arugula: Just a handful of baby arugula. You could substitute baby spinach.
• Pesto: Use your preferred pesto. I like to use either this homemade Spinach Basil Pesto or this store-bought traditional basil jarred pesto from DeLallo.
• Fresh Basil: Top with fresh basil leaves (optional).

Step-By-Step Instructions

1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
2. Rinse the quinoa under cold water and drain well. Bring broth and quinoa to a boil in a small saucepan. Lower the heat and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
3. Meanwhile, arrange the cherry tomato halves on one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. 
4. Season the chicken cutlets with garlic powder, salt, and pepper. Place on the other half of the prepared baking sheet. Bake for 15 minutes or until tomatoes are softened and chicken is cooked through. Transfer the chicken to a cutting board and cut into slices.
5. Add 1 tablespoon of pesto to the quinoa. Stir to combine. Divide the quinoa among 2 bowls. Top each with sliced chicken, cherry tomatoes, and arugula. Drizzle with the remaining pesto and garnish with some fresh basil leaves.
6. Serve and enjoy!

Expert Tip: If your pesto is too thick to drizzle over the bowls, you can thin it out with a splash or two of water.

Variations

I love this pesto chicken quinoa bowl as it is, however here are some variations if you want to change it up.

• Instead of basil pesto, try spinach or tomato pesto.
• Swap out the quinoa for brown or white rice. Pasta would also be a great base for these bowls.
• Add more vegetables, liked roasted peppers or zucchini.
• Replace the chicken for some cooked tofu or shrimp.

Not crazy about pesto? Try this Quinoa Chicken Fajita Bowl!

Serving Suggestions

These bowls are a great dinner for any busy night since they don't take long to make. They're also great for meal prepping since they're delicious cold, or heated up.

Frequently Asked Questions (FAQ's)

More 30 Minute Meals

If you like this recipe, then you'll love these other meals that are ready in under 30 minutes!

• Chicken Sausage Veggie Skillet
• Bruschetta Chicken Pasta
• Cherry Tomato and Chicken Sausage Pasta
• Carne Asada Quesadillas
• Shrimp Tacos with Avocado Crema

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