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Pesto Chicken Quinoa Bowl

A simple and healthy pesto chicken quinoa bowl made with fluffy quinoa, juicy chicken, fresh vegetables, and rich pesto sauce. Perfect for meal prep, lunch, or a quick dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa
  • 2 cups water or broth
  • 2 chicken breasts
  • 1/2 cup pesto
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 cup cherry tomatoes
  • 1/2 cup cucumber
  • 1 tbsp lemon juice
  • 1/4 cup parmesan optional

Method
 

  1. Rinse quinoa well under running water. Add to a pot with water or broth. Bring to a boil, then reduce heat, cover, and cook for fifteen minutes. Let it rest for five minutes, then fluff with a fork.
  2. Pat chicken dry and season both sides with salt, pepper, and garlic powder. Let it sit for a few minutes to absorb flavor.
  3. Heat olive oil in a pan over medium heat. Cook chicken for five to six minutes on each side until fully cooked. Remove and let it rest for five minutes.
  4. Slice the cooked chicken into thin strips using a sharp knife.
  5. Place quinoa in a bowl and mix with lemon juice while still warm.
  6. Add pesto to the quinoa and mix gently until evenly coated. Taste and adjust seasoning if needed.
  7. Divide quinoa into bowls. Top with sliced chicken, cherry tomatoes, and cucumber.
  8. Sprinkle parmesan cheese on top if using. Serve warm or store for later.

Notes

  • Rinse quinoa well before cooking to remove any bitter taste and improve flavor.
  • Use chicken broth instead of water for cooking quinoa if you want a richer taste.
  • Let the quinoa rest after cooking before fluffing to keep it light and not sticky.
  • Do not skip resting the chicken after cooking. This helps keep it juicy and tender.
  • Slice chicken evenly so it mixes well with the quinoa and is easy to eat.
  • Add pesto when quinoa is warm, not too hot, to keep the flavor fresh and bright.
  • Taste the quinoa after mixing pesto and adjust salt if needed.
  • You can make this pesto chicken quinoa bowl ahead of time and store it in the fridge for up to three days.
  • Store ingredients separately if you want the vegetables to stay fresh and crisp.
  • Add fresh vegetables just before serving for the best texture.
  • Parmesan cheese is optional but adds a nice salty finish.
  • A squeeze of lemon before serving can make the flavors taste more fresh.