These pesto chicken quinoa bowls are made with seasoned cast iron chicken breast, quinoa cooked in chicken broth, homemade parsley walnut pesto, spinach, and parmesan. Everything comes together in about an hour and the bowls reheat well, so they work for lunches throughout the week.
The quinoa gets mixed with the pesto, spinach, and parmesan while it’s still warm so everything wilts and melts together. The chicken is seasoned with Italian herbs, garlic powder, and onion powder, then seared in a cast iron skillet until the outside has a nice crust. Slice it on top of the quinoa and add a spoonful of extra pesto to finish. Store-bought pesto works too if you want to skip the homemade step.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Chicken Breast – Use boneless skinless chicken breasts pounded to an even 1-inch thickness so they cook evenly. Chicken thighs work too. My cast iron chicken thighs recipe would be amazing in this bowl! You can also skip cooking chicken entirely and use leftover chicken or store-bought rotisserie chicken to save time.
- Pesto – I used my homemade parsley walnut pesto which is cheaper to make than traditional basil pine nut pesto since parsley and walnuts cost less. Any pesto you like works here, including store-bought. You’ll need about 1½ cups total, split between mixing into the quinoa and spooning on top at the end.
- Quinoa – White quinoa has the mildest flavor but red, black, or tri-color all work. Rinse it before cooking to remove the natural saponin coating, which can taste bitter if left on.
- Chicken Broth – Cooking the quinoa in broth instead of water adds a lot of flavor. Use low-sodium so you can control the salt. If you have celiac, check the label since some brands contain wheat-based ingredients.
- Spinach – Roughly chopped fresh spinach gets stirred into the hot quinoa and wilts down. Baby spinach works without chopping. You could also use baby kale.
- Parmesan – Grate it fresh from a block for the best flavor and melting. Pre-shredded parmesan has anti-caking agents that don’t melt as smoothly into the warm quinoa.
Pound the Chicken for Even Cooking
Chicken breasts are thick on one end and thin on the other, so they cook unevenly if you don’t flatten them first. Place each breast between two pieces of parchment paper or plastic wrap and pound with a meat mallet until they’re an even 1-inch thickness. This way the thin end doesn’t dry out before the thick end is cooked through. It takes about 30 seconds per breast and makes a big difference.
Step-by-Step Instructions
These pesto chicken quinoa bowls are so easy to make and great for meal prep! The steps below with matching photos are there to help you see the various stages of the recipe so you can make it perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes. Grilled shrimp, sliced steak, seared salmon, or tofu all work in place of the chicken breast. Leftover rotisserie chicken is the fastest option since you can skip the cooking step entirely.
Yes. Use the parsley walnut pesto which is already dairy-free, and skip the parmesan. Nutritional yeast adds a similar savory flavor if you want something in its place.
Expert Tips
Storage Instructions
- Refrigerator: Store assembled bowls in airtight containers for up to 3-4 days. Cover the bowl when microwaving so the quinoa doesn’t pop and dry out. Reheat for 1-2 minutes until warmed through.
- Freezer: The quinoa mixture freezes well for up to 2 months. The cooked chicken can be frozen separately. Thaw overnight in the fridge and reheat on the stovetop or in the microwave. The pesto flavor holds up well after freezing.
- Make ahead: Cook the chicken and quinoa mixture up to 3 days ahead and store separately. Assemble bowls when ready to eat and top with the reserved pesto and extra parmesan.
Serving Suggestions
These pesto chicken quinoa bowls are a full meal as-is, but you can round them out with a light side. A cucumber tomato avocado salad takes 10 minutes and adds freshness without competing with the pesto. For something heartier, roasted broccoli and potatoes is an easy addition. In the summer, a grilled peach burrata salad is a great starter if you’re serving this for dinner, and gluten-free garlic butter focaccia is always good on the side.
Pesto Chicken Quinoa Bowls
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken breasts - about 2-3 chicken breasts
- ½ teaspoon salt
- ½ teaspoon Italian herb seasoning blend
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil - or avocado oil
For the Quinoa Bowls:
- 1½ cups quinoa
- 3 cups gluten-free chicken broth - or water
- 1½ cups homemade parsley walnut pesto - or your favorite pesto, divided
- 2 cups spinach - roughly chopped
- ½ cup shredded parmesan cheese - plus more for serving
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Chicken:
- Place 1.5 lbs boneless skinless chicken breasts between two pieces of parchment paper or plastic wrap. Pound with a meat mallet to an even 1-inch thickness.
- Combine ½ teaspoon salt, ½ teaspoon Italian herb seasoning blend, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon ground black pepper in a small bowl. Season both sides of the chicken breasts with the spice mixture.
- Preheat a cast iron skillet over medium heat. Add 2 tablespoons extra-virgin olive oil and let it heat for 1-2 minutes until the oil shimmers.
- Add the chicken breasts to the skillet. Cook for 7-8 minutes without moving until the bottom is golden. Flip and cook for another 7-8 minutes, or until the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
For the Quinoa Bowls:
- Rinse 1½ cups quinoa in a fine mesh strainer. Add it to a medium pot with 3 cups gluten-free chicken broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover with a lid, and simmer for 15-20 minutes until all the liquid is absorbed. Remove from heat and fluff with a fork.
- Add 2 cups spinach, 0.75 cups homemade parsley walnut pesto, and ½ cup shredded parmesan cheese to the hot quinoa. Stir until the spinach wilts and everything is evenly combined.
- Divide the quinoa mixture between bowls. Top each with sliced chicken, a spoonful of the remaining 0.75 cups homemade parsley walnut pesto, and extra parmesan if desired.
Notes
- Chicken options: Cast iron gives the best crust, but grilled, baked, or poached chicken all work. Leftover chicken or store-bought rotisserie chicken saves time.
- Pesto: Homemade parsley walnut pesto or any store-bought pesto works. You need about 1½ cups total, divided between the quinoa and the topping.
- Dairy-free: Use the parsley walnut pesto (already dairy-free) and skip the parmesan. Nutritional yeast adds a similar savory flavor.
- Gluten-free: This recipe is naturally gluten-free. Check your chicken broth label if you have celiac since some brands contain wheat-based ingredients.
I love protein bar! This looks so delicious 🙂
Thanks Liz! 🙂 Isn’t Protein Bar the best? I love going there!
This is such an easy and great recipe for healthy meal prep!!
I’m so glad you liked it Lauren and appreciate you coming back to write a review! This recipe is on our meal prep rotation in our house, too!