Pesto Chicken Quinoa Bowls
Home cooking
Fluff the cooked quinoa before dividing it into bowls so the dressing can spread evenly. Toss the chicken with some pesto first and keep the rest for serving.
- Servings (recipe yield)
- 4 servings
- Prep time
- 10 min
- Cook time
- 20 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1 1/2 cups raw quinoa
- 1 lb chicken breasts
- 2 tbsp olive oil, plus more for the pan
- 1 tbsp lemon juice
- 1 tsp Italian seasoning (or dried oregano)
- 1 tsp garlic powder (or 2 cloves, minced)
- 1/2 tsp red pepper flakes (optional)
- 2 cups cherry tomatoes
- 1 medium zucchini, quartered and sliced
- 1/4 cup pesto, plus more to serve
- Fresh basil and grated parmesan, to serve (optional)
Instructions
- Boil salted water, add the quinoa, and cook about 15 minutes until tender. Drain well in a fine mesh strainer.
- 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.
- 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.
- 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.
- Stir the pesto into the drained quinoa.
- Build the bowls with pesto quinoa, sliced chicken, and the vegetables. Finish with more pesto, basil, and parmesan.
Source: Public Domain Recipes · mcginnisa · Recipe source · Public-domain source license