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Pesto Chicken Quinoa Bowls
Ingredients
- 1 tbspdried italian seasoning
- 3 clovesgarlic
minced
- 1 ¼ tspsalt
- ¾ tspground pepper
- ½ tspcrushed red pepper
- 1 ½ lbboneless
skinless chicken thighs
- 2 mediumzucchini
sliced into 1/2-inch-thick half-moons
- 2 ccherry tomatoes
- 2 tbspextra-virgin olive oil
- 1 ¾ cwater
- 1 cwhite quinoa
- ½ cprepared basil pesto
- thinly sliced fresh basil for garnish
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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. Recipe developed by Jasmine Smith
Pesto Chicken Quinoa Bowls
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About this Recipe
Searching for a wholesome and deeply flavorful dinner that brings together robust ingredients in a satisfying way? These Pesto Chicken Quinoa Bowls offer a delicious solution, combining savory chicken, tender vegetables, and hearty quinoa all brightened by fragrant basil pesto and aromatic Italian spices.
This recipe stands out by layering herbaceous flavors, starting with dried Italian seasoning that permeates the chicken, then finishing with vibrant basil pesto folded in. This dual approach ensures a rich depth of flavor, while a touch of crushed red pepper adds an inviting warmth without overwhelming the palate. It's a thoughtful balance that transforms simple ingredients into something truly special.
When you dig into these bowls, you'll discover a delightful interplay of textures and tastes. Expect tender, perfectly seasoned boneless, skinless chicken thighs nestled among fluffy white quinoa. The zucchini, sliced into half-moons, offers a pleasant chew, while sweet cherry tomatoes burst with juiciness, providing a counterpoint to the savory garlic, salt, and pepper. Each bite is a harmonious blend of comforting and fresh elements, making it an excellent choice for a nutritious and delicious dinner.
These Pesto Chicken Quinoa Bowls are incredibly versatile for customizing to your pantry or dietary preferences. While chicken thighs are specified, boneless, skinless chicken breasts would also work well, or you could opt for firm tofu for a vegetarian twist. The recipe itself suggests that orzo can be used as a substitute for quinoa if you prefer a different grain. For a slightly bolder flavor, consider adding a squeeze of fresh lemon juice at the end.
These vibrant bowls are perfectly suited for a nourishing weeknight meal, yet elegant enough to serve guests. They also make excellent candidates for meal prepping healthy lunches. A final garnish of thinly sliced fresh basil not only adds a beautiful pop of color but also intensifies the fresh, herbaceous aroma.