Bowls | Dinner | Grain Bowls | Lunch
Pesto Chicken Bowls
If I could only eat one kind of bowl forever, it might just be this one. These pesto chicken bowls are herby, juicy, and packed with all the textures I love in a meal!
Bowl Components
These pesto chicken quinoa bowls are all about layering textures and flavors for a seriously satisfying meal. You start with fluffy quinoa as your base, add crispy roasted potatoes for crunch, and top it all with juicy pesto-marinated chicken. A handful of cherry tomatoes adds a pop of freshness, and the reserved pesto drizzle brings everything together with bold, garlicky herb flavor. Parmesan on top is optional but highly recommended!
Ingredients You Need
- Pesto Marinade: You will need fresh basil leaves, spinach (or other mild greens), olive oil, lemon juice, garlic, freshly grated Parmesan cheese, and salt for the marinade and pesto drizzle. Divide this in half once it is made.
- For the chicken: Boneless, skinless chicken breasts, salt, and pepper are all you need here.
- Roasted potatoes: The easy roasted potatoes use russet potatoes, olive oil, kosher salt, garlic powder, and dried parsley.
- Quinoa: Use rinsed dry quinoa, water or broth, olive oil, and a pinch of salt.
- To serve: Fresh cherry tomatoes and extra Parmesan for garnish!
Variations & Substitutions
- Swap the chicken: Chicken thighs work just as well here. They’re juicy and flavorful, and a little more forgiving if slightly overcooked. You can also use store-bought rotisserie chicken in a pinch and just drizzle with pesto before serving.
- Change up the grain: Try this bowl with farro, couscous, or brown rice instead of quinoa for a different texture. Cauliflower rice works great for a low-carb option.
- Roast different veggies: Sweet potatoes, carrots, zucchini, or even Brussels sprouts would all be delicious in place of the russet potatoes.
- Make it vegetarian: Skip the chicken and use crispy chickpeas, white beans, or tofu for a meat-free version.
- Dairy-free version: Omit the Parmesan or use a dairy-free alternative in the pesto like nutritional yeast. It still packs plenty of flavor thanks to the garlic, lemon, and basil.
How to Make The Best Pesto Chicken Bowls
For the full list of ingredients and instructions, click here.- Make the pesto: In a food processor or high-speed blender, combine the basil, spinach, lemon juice, garlic, and parmesan. Blend while drizzling the olive oil into the mixture until mostly smooth, scraping down the sides as needed. Add salt to taste. You’ll use half of the pesto to marinate the chicken and reserve the other half for drizzling on the bowls later. Set aside.
- Marinate the chicken: Place the sliced chicken breasts (halved horizontally to make 4 thin cutlets) in a shallow bowl or resealable bag. Pour half of the pesto over the chicken and toss to coat evenly. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge for more flavor).
- Roast the potatoes: Preheat your oven to 400°F (204°C). Wash and dice the potatoes into ½-inch cubes. Pat dry with a clean towel, then toss with olive oil, kosher salt, garlic powder, and parsley. Spread evenly on a parchment-lined baking sheet and roast for 30–35 minutes, flipping halfway through, until golden and crispy. Set aside.
- Cook the quinoa: In a medium saucepan, combine quinoa, water or chicken broth, olive oil, and salt (if using water). Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
- Cook the chicken: Heat a drizzle of olive oil in a large skillet over medium heat. Remove the chicken from the marinade and cook for 4–5 minutes per side, or until golden and cooked through (internal temperature should reach 165°F). Let rest for a few minutes, then slice.
- Assemble the bowls: Divide the cooked quinoa between 4 bowls. Top each with sliced pesto chicken, a generous scoop of crispy roasted potatoes, and cherry tomatoes. Drizzle the reserved pesto over each bowl just before serving.
- Serve: Serve warm, with an optional sprinkle of extra parmesan or a squeeze of lemon for brightness.
Tips for Success
- Pat the potatoes dry before roasting. Removing excess moisture helps them crisp up in the oven instead of steaming. This one step makes a huge difference in texture.
- Slice the chicken thinly for faster, juicier cooking. Cutting the breasts into thinner cutlets, by slicing them in half horizontally, allows the marinade to absorb quickly and ensures the chicken cooks evenly in just minutes.
- Reserve half the pesto before marinating! This keeps the drizzle sauce fresh and safe to serve. Never reuse marinade that touched raw chicken, unless you are cooking it.
Storage
Store all the components of your pesto chicken bowls separately in airtight containers in the fridge for up to 4 days. To reheat, warm the quinoa, chicken, and potatoes in the microwave or a skillet until hot. If storing fully assembled bowls, keep the pesto drizzle and tomatoes separate and add just before serving for the best texture and flavor.
Frequently Asked Questions
Can I use store-bought pesto instead?
Yes! For ease you can use a store-bought jar of pesto if you prefer. For the marinade, you will need to add a lemon and some olive oil to the chicken. As for the drizzle, you can just spoon the jarred pesto right on top of the bowls before serving. You might need 2 jars, depending on how big the jar of pesto is.
Can I use a different grain instead of quinoa?
Of course. Rice, farro, couscous, or even cauliflower rice would all work well here. You could even skip the grain and double up on the potatoes!
Can I prep this for lunches?
Yes! This pesto chicken quinoa bowl recipe is perfect the perfect meal prep bowl. Store in individual containers and then just warm them up before eating!
Pesto Chicken Bowl Recipe
If I could only eat one kind of bowl forever, it might just be this one. These pesto chicken bowls are herby, juicy, and packed with all the textures I love in a meal!
Ingredients
Method
- Make the pesto: In a food processor or high-speed blender, combine the basil, spinach, lemon juice, garlic, and parmesan. Blend while drizzling the olive oil into the mixture until mostly smooth, scraping down the sides as needed. Add salt to taste. You’ll use half of the pesto to marinate the chicken and reserve the other half for drizzling on the bowls later. Set aside.
- Marinate the chicken: Place the sliced chicken breasts (halved horizontally to make 4 thin cutlets) in a shallow bowl or resealable bag. Pour half of the pesto over the chicken and toss to coat evenly. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge for more flavor).
- Roast the potatoes: Preheat your oven to 400°F (204°C). Wash and dice the potatoes into ½-inch cubes. Pat dry with a clean towel, then toss with olive oil, kosher salt, garlic powder, and parsley. Spread evenly on a parchment-lined baking sheet and roast for 30–35 minutes, flipping halfway through, until golden and crispy. Broil at the end for extra crispiness, if needed. Set aside.
- Cook the quinoa: In a medium saucepan, combine quinoa, water or chicken broth, olive oil, and salt (if using water). Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
- Cook the chicken: Heat a drizzle of olive oil in a large skillet over medium heat. Remove the chicken from the marinade and cook for 4–5 minutes per side, or until golden and cooked through (internal temperature should reach 165°F). Let rest for a few minutes, then slice.
- Assemble the bowls: Divide the cooked quinoa between 4 bowls. Top each with sliced pesto chicken, a generous scoop of crispy roasted potatoes, and cherry tomatoes. Drizzle the reserved pesto over each bowl just before serving.
- Serve: Serve warm, with an optional sprinkle of extra parmesan or a squeeze of lemon for brightness.
Nutrition
Notes
Once you make the pesto sauce, split it in half. Half goes on the chicken as a marinade and half is for that pesto drizzle on top!
