Pesto Chicken Quinoa Bowls
These pesto chicken quinoa bowls are made with seasoned cast iron chicken breast, quinoa cooked in chicken broth, parsley walnut pesto, fresh spinach, and parmesan. The chicken is seared until golden, the quinoa is tossed with pesto and parmesan while still warm, and each bowl gets an extra spoonful of pesto on top. Naturally gluten-free.
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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
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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.
Nutrition
Calories: 613kcal | Carbohydrates: 35g | Protein: 37g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1594mg | Potassium: 757mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2302IU | Vitamin C: 4mg | Calcium: 215mg | Iron: 3mg
