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Quinoa Bowl with Roasted Chicken, Vegetables & Pesto Drizzle

Quinoa Bowl with Roasted Chicken

A vibrant quinoa bowl featuring herb-roasted chicken, caramelized vegetables, and a zesty pesto drizzle. A balanced, flavorful dish perfect for healthy lunches and hearty dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course grain, Main Course
Cuisine Mediterranean
Servings 4 people
Calories 450 kcal

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.