Quinoa Bowl with Chicken Veggies
A hearty quinoa bowl with herb-roasted chicken, colorful roasted vegetables, and a bright pesto drizzle, perfect for healthy lunches or satisfying dinners with fresh, bold flavors.
Equipment
- 1 saucepan for cooking quinoa
- 2 baking sheets 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 or water, and salt in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Fluff cooked quinoa 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 bake for 18-22 minutes until cooked through.
- Rest chicken for 5 minutes, then slice.
- Toss zucchini, bell pepper, broccoli, and onion with olive oil, salt, and pepper on another baking sheet.
- Roast vegetables for 15-20 minutes, flipping once, until tender and caramelized.
- Whisk together basil pesto, olive oil, and lemon juice until smooth and pourable.
- Divide quinoa into bowls, top with roasted vegetables and sliced chicken.
- Drizzle generously with pesto sauce and add optional toppings if desired.
- Serve warm or use as chilled meal prep bowls.
Notes
- Swap chicken with salmon, shrimp, or chickpeas for variety.
- Add roasted garlic or sun-dried tomatoes for extra flavor.
- Mix pesto with Greek yogurt for a creamy drizzle.
- Spice it up with chili flakes or sriracha.
- Try Mediterranean twist with olives and feta cheese.