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Luke Smith
36 lines
1.6 KiB
Markdown
36 lines
1.6 KiB
Markdown
---
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title: "Pesto Chicken Quinoa Bowls"
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tags: ['chicken', 'quinoa', 'pesto', 'italian', 'bowl']
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date: 2026-08-10
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author: mcginnisa
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---
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- ⏲️ Prep time: 10 min
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- 🍳 Cook time: 20 min
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- 🍽️ Servings: 4
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## Ingredients
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- 1 1/2 cups raw quinoa
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- 1 lb chicken breasts
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- 2 tbsp olive oil, plus more for the pan
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- 1 tbsp lemon juice
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- 1 tsp Italian seasoning (or dried oregano)
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- 1 tsp garlic powder (or 2 cloves, minced)
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- 1/2 tsp red pepper flakes (optional)
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- 2 cups cherry tomatoes
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- 1 medium zucchini, quartered and sliced
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- 1/4 cup pesto, plus more to serve
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- Fresh basil and grated parmesan, to serve (optional)
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## Directions
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1. Boil salted water, add the quinoa, and cook about 15 minutes until tender. Drain well in a fine mesh strainer.
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2. Whisk the olive oil, lemon juice, Italian seasoning, garlic powder, and red pepper flakes in a large bowl with salt and pepper to taste. Add the chicken and toss to coat.
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3. Sear the chicken in an oiled skillet over medium-high heat, 5-6 minutes per side, until it reaches 165°F inside. Rest 5 minutes, then slice.
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4. Toss the tomatoes and zucchini in the leftover marinade bowl, then cook in the same pan over medium heat, 3-4 minutes, until the zucchini is tender and the tomatoes burst.
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5. Stir the pesto into the drained quinoa.
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6. Build the bowls with pesto quinoa, sliced chicken, and the vegetables. Finish with more pesto, basil, and parmesan.
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Oven method: bake the marinated chicken and vegetables at 400°F for 20-25 minutes instead of searing. Keeps 4 days in the fridge; store the pesto separately. Use a punchy pesto and be generous with the seasoning, or it can taste flat.
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