This Quinoa Bowl with Roasted Chicken, Vegetables, and Pesto Drizzle is a nourishing blend of textures and flavors that delights the senses. The tender, herb-roasted chicken pairs beautifully with caramelized, colorful vegetables and a fluffy quinoa base, all topped with a zesty, vibrant pesto sauce that brings it all together.
Whether you’re preparing a wholesome lunch or a satisfying dinner, this bowl offers freshness, heartiness, and the perfect balance of savory and bright notes that make healthy eating exciting and flavorful.
- Loaded with protein and fiber for sustained energy and fullness.
- Colorful roasted vegetables provide essential vitamins and antioxidants.
- Quick to prepare and adaptable for meal prep or on-the-go meals.
- The zesty pesto drizzle adds an irresistible fresh herbal brightness.
Ingredients
- Quinoa: One cup rinsed quinoa provides a fluffy, protein-packed grain base with a slightly nutty flavor.
- Chicken broth or water: Two cups of flavorful liquid to cook quinoa for added depth and seasoning.
- Salt: Half a teaspoon to enhance the natural flavors of quinoa and balance seasoning.
- Boneless, skinless chicken breasts: Two pieces, perfect lean protein that roasts evenly and remains juicy.
- Olive oil: Used for rubbing chicken and tossing vegetables, adds richness and helps with roasting.
- Garlic powder: One teaspoon to infuse the chicken with mellow, savory garlic flavor.
- Italian seasoning: One teaspoon, a blend of herbs like oregano and thyme to create a fragrant herb crust on chicken.
- Paprika: Half a teaspoon, adds warmth and a subtle smokiness to the chicken seasoning.
- Zucchini: One sliced medium zucchini, adds mild, tender bites with a vibrant green hue.
- Red bell pepper: One chopped, for sweetness and bright color in the vegetable medley.
- Broccoli florets: One cup, providing crunch, nutrition, and earthiness.
- Red onion: One small, sliced to add a touch of sharpness that mellows when roasted.
- Basil pesto: Half a cup, store-bought or homemade, bringing a fresh, herbaceous, and nutty drizzle.
- Lemon juice: One tablespoon, to brighten the pesto with fresh acidity.
- Optional toppings: Cherry tomatoes, Parmesan shavings, pine nuts, and avocado slices add variety and richness.
Instructions
- Cook the Quinoa Base
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In a medium saucepan, combine the rinsed quinoa, chicken broth or water, and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes. This allows the quinoa to absorb the liquid fully, yielding fluffy, tender grains.
- Prepare and Roast the Chicken
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Preheat your oven to 200°C (400°F). Rub the chicken breasts evenly with olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper. Place them on a parchment-lined baking sheet and roast for 18–22 minutes. This roasting method locks in moisture while developing a flavorful, herb-coated crust. After cooking, let the chicken rest for 5 minutes before slicing to retain juices.
- Roast the Vegetables
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Toss the zucchini, red bell pepper, broccoli florets, and red onion slices in olive oil, salt, and pepper. Spread the veggies on a separate baking tray in a single layer. Roast for 15–20 minutes, flipping halfway to promote even caramelization. Slow roasting deepens their natural sweetness and softens their texture, adding complexity.
- Prepare the Pesto Drizzle
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In a small bowl, whisk together basil pesto, olive oil, and lemon juice until smooth and pourable. This drizzle brings vibrant, fresh herbal notes with a hint of tang, perfect for tying all the flavors together.
- Assemble the Quinoa Bowls
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Divide the cooked quinoa evenly among four bowls. Top each with a generous portion of roasted vegetables and sliced roasted chicken. Drizzle each bowl generously with the prepared pesto sauce. Add optional toppings like cherry tomatoes, Parmesan shavings, pine nuts, or avocado slices for texture and flavor variety.
- Serve and Enjoy
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This bowl is delicious served warm for a comforting meal, but it’s equally satisfying as a chilled meal prep option. Its versatility makes it ideal for year-round enjoyment.
- You can easily swap the chicken for salmon, shrimp, or chickpeas to change protein sources.
- Adjust pesto thickness with olive oil and lemon juice to your preferred consistency.
- Roasting vegetables slow and steady maximizes caramelization without burning.
- This dish holds well in the fridge for up to 3 days, perfect for meal prep.
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the pesto drizzle separate to preserve freshness and drizzle just before serving. Reheat gently or enjoy cold for convenient meals.
Serving Suggestions
Serve with a crisp green salad or a light soup for a complete meal. Garnish with fresh basil leaves or a sprinkle of extra Parmesan for added aroma and flavor.
- Rinse quinoa well to remove natural bitterness and improve texture.
- Rest chicken after roasting to allow juices to redistribute, ensuring moist slices.
- Use high-quality basil pesto or make homemade for the freshest flavor impact.
- Customize your bowl with seasonal vegetables to keep it exciting all year.
FAQs
- Can I use another grain besides quinoa?
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Yes, couscous, brown rice, or farro are great alternatives that similarly absorb flavors.
- How do I make homemade basil pesto?
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Blend fresh basil leaves, pine nuts, garlic, Parmesan, olive oil, and lemon juice until smooth for fresh homemade pesto.
- Can this recipe be made gluten-free?
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Absolutely. Quinoa is naturally gluten-free, and all other ingredients are safe as long as store-bought pesto contains no gluten additives.
- Is it possible to prepare this in advance?
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Yes, roast the chicken and vegetables, cook quinoa, and store all separately with pesto for easy assembly later in the week.
- What can I use instead of chicken?
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Try grilled tofu, tempeh, or roasted chickpeas for vegetarian or vegan protein options.
- How spicy is the dish?
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It’s mild by default but can be spiced up by adding chili flakes or sriracha to the pesto drizzle or vegetables.
- Can I freeze leftovers?
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It’s best to refrigerate leftovers. Freezing may affect quinoa and roasted vegetable texture negatively.
Quinoa Bowl with Roasted Chicken
Equipment
- 1 saucepan for cooking quinoa
- 2 baking sheet lined, for roasting chicken and vegetables
- 1 whisk for mixing pesto drizzle
Ingredients
- 1 cup quinoa rinsed
- 2 cups chicken broth or water
- ½ teaspoon salt
- 2 boneless skinless chicken breasts
- 1½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 cup broccoli florets
- 1 small red onion sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ cup basil pesto store-bought or homemade
- 1 to 2 tablespoons olive oil to thin
- 1 tablespoon lemon juice
- Optional toppings: cherry tomatoes Parmesan shavings, pine nuts, avocado slices
Instructions
- Combine rinsed quinoa, chicken broth, and salt in a saucepan and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy; fluff with a fork and set aside.
- Preheat oven to 400°F (200°C).
- Rub chicken breasts with olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Place chicken on a lined baking sheet and roast for 18 to 22 minutes until cooked through.
- Rest chicken for 5 minutes, then slice.
- Toss zucchini, red bell pepper, broccoli, and red onion with olive oil, salt, and pepper on another baking sheet.
- Roast vegetables for 15 to 20 minutes, flipping once, until tender and caramelized.
- Whisk together pesto, olive oil, and lemon juice until smooth and pourable.
- Divide quinoa among bowls, top with roasted vegetables and sliced chicken.
- Drizzle generously with pesto sauce and add optional toppings as desired.
- Serve warm or chilled for meal prep.
Notes
- Protein options: swap chicken for salmon, shrimp, or chickpeas.
- Add roasted garlic or sun-dried tomatoes for extra flavor.
- Make pesto creamier by mixing with Greek yogurt.
- Add chili flakes or sriracha for heat.
- Try Mediterranean toppings like olives and feta cheese.
- Store leftovers refrigerated for up to 3 days.
