Name: Pesto Chicken Quinoa Bowls
Total time: 60 min
Ingredients: 1 tablespoon dried Italian seasoning; 3 cloves garlic, minced; 1.25 teaspoons salt; 0.75 teaspoon ground pepper; 0.5 teaspoon crushed red pepper; 1.5 pounds boneless, skinless chicken thighs; 2 medium zucchini, sliced into 1/2-inch-thick half-moons; 2 cups cherry tomatoes; 2 tablespoons extra-virgin olive oil; 1.75 cups water; 1 cup white quinoa; 0.5 cup prepared basil pesto; Thinly sliced fresh basil for garnish

Pesto Chicken Quinoa Bowls

4.8

(8)

7 Reviews

This pesto chicken quinoa bowl is packed with herbs from the basil pesto and the Italian spice mix and gets a slight kick of heat from the red pepper. If you enjoy the flavor profile, this dish can also be made with orzo in place of quinoa.

Jasmine Smith

Published on October 27, 2020

Active Time:

15 mins

Total Time:

1 hrs

Servings:

Nutrition Profile:

Egg Free Gluten-Free High-Protein Low Carbohydrate Soy-Free

Jump to Nutrition Facts

Ingredients

1 tablespoon dried Italian seasoning
3 cloves garlic, minced
1 ¼ teaspoons salt
¾ teaspoon ground pepper
½ teaspoon crushed red pepper
1 ½ pounds boneless, skinless chicken thighs
2 medium zucchini, sliced into 1/2-inch-thick half-moons
2 cups cherry tomatoes
2 tablespoons extra-virgin olive oil
1 ¾ cups water
1 cup white quinoa
½ cup prepared basil pesto
Thinly sliced fresh basil for garnish

Directions

Preheat oven to 400ºF. Line a large rimmed baking sheet with foil. Combine Italian seasoning, garlic, salt, pepper and crushed red pepper in a small bowl.
Toss chicken, zucchini, tomatoes, oil and the Italian seasoning mixture together in a large bowl until evenly coated. Arrange chicken and vegetables in a single layer on the prepared baking sheet.
Roast until the zucchini is tender, the tomatoes start to burst and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 20 minutes. Remove from oven; let cool for about 10 minutes. Transfer the chicken to a plate and shred, using 2 forks.
Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until the liquid is absorbed, 12 to 15 minutes. Remove from heat; let stand for 5 minutes. Fluff with a fork.
Transfer the cooked quinoa and the roasted vegetables (with any juices from the baking sheet) to a large bowl. Add pesto; gently fold together until well combined. Divide the mixture among 6 bowls. Top evenly with the shredded chicken; garnish with basil, if desired.

Nutrition Facts (per serving)

327	Calories
21g	Fat
15g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 327
% Daily Value *
Total Carbohydrate 15g	5%
Dietary Fiber 3g	11%
Total Sugars 4g
Protein 23g	46%
Total Fat 21g	27%
Saturated Fat 4g	20%
Cholesterol 104mg	35%
Vitamin A 998IU	20%
Sodium 783mg	34%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.