Chicken Pesto Quinoa Bowls

In the realm of healthy and delicious meals, few dishes can compete with the vibrant and satisfying Pesto-Packin' Chicken Quinoa Bowls. This recipe marries the rich, aromatic flavors of basil pesto with the protein-packed goodness of chicken and the wholesome nutrition of quinoa. Ideal for meal prep or a cozy family dinner, these bowls are not only visually appealing but also a treasure trove of nutrients, providing a balanced combination of protein, healthy fats, and fiber.

Indulge in the vibrant flavors of Pesto-Packin' Chicken Quinoa Bowls, the perfect blend of nutrition and goodness. This recipe features protein-rich chicken, hearty quinoa, and colorful vegetables, all enhanced by aromatic basil pesto. Ideal for busy nights or family dinners, each bowl is packed with essential nutrients and satisfying flavors. Discover how to prepare this simple yet delicious meal that everyone will love, while embracing a healthier lifestyle!

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Ingredients

For the Chicken:

2 chicken breasts (about 1 lb), boneless and skinless

1/2 cup homemade or store-bought basil pesto

Salt and pepper to taste

1 tablespoon olive oil

For the Quinoa Base:

1 cup quinoa, rinsed well

2 cups vegetable or chicken broth (or water)

1 tablespoon olive oil

Salt to taste

Zest of 1 lemon

For the Veggies:

1 cup cherry tomatoes, halved

1 cup zucchini, diced

1 red bell pepper, diced

1 cup baby spinach

1 tablespoon balsamic vinegar

Salt and pepper to taste

For Toppings:

Grated Parmesan cheese or dairy-free alternative

Fresh basil leaves for garnish

Lemon wedges (optional)

Instructions

Marinate the Chicken: In a bowl, combine the chicken breasts with the basil pesto, salt, and pepper. Ensure the chicken is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours).

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable or chicken broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and fluff with a fork. Stir in olive oil, salt, and lemon zest. Keep covered.

Sauté the Veggies: While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes, zucchini, bell pepper, and spinach. Season with salt, pepper, and balsamic vinegar. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp. Remove from heat.

Cook the Chicken: In the same skillet (add a bit more oil if needed), cook the marinated chicken breasts over medium heat. Sear for about 6-7 minutes per side, or until cooked through and golden brown (internal temperature should read 165°F/74°C). Let the chicken rest for 5 minutes before slicing.

Assemble the Bowls: Divide the cooked quinoa into four bowls. Top each with sautéed veggies and sliced chicken. Sprinkle with grated Parmesan and garnish with fresh basil leaves. Serve with a lemon wedge on the side for an extra zing.

Enjoy: Dig into your delicious Chicken Pesto Quinoa Bowls, savoring every bite of this nutritious meal!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings