Quinoa Pesto Chicken Bowl
Seriously, if I had to pick one dinner forever, it would 100% be this Pesto Chicken Quinoa Bowl. I believe great food shouldn’t cause stress, which is why I’ve thoroughly tested and perfected this recipe until it became easy to make and super delicious. It’s juicy, herby, and designed to be your most reliable, versatile dish, whether you’re meal prepping, packing lunch, or just making a weeknight dinner!
The heart of this bowl is the pesto, and this isn’t just any sauce! I actually learned how to make this specific pesto recipe during culinary school. Because I know the “why” behind every ingredient, I can assure you that this sauce is seriously versatile: we’ll use it as a juicy chicken marinade and a bright drizzle on the final bowl.
And even though I am absolutely obsessed with the homemade pesto in these bowls, I am also a busy home cook who totally gets it! If blending up fresh ingredients isn’t in the cards today, please feel free to use your favorite jarred pesto instead. My goal is for you to feel zero stress and still get an incredibly delicious meal on the table, which is why I’ve included notes on how to use store-bought options.
This pesto chicken quinoa bowl is all about layering flavors and textures for the best bowl of your life. With fluffy quinoa, roasted potatoes, pesto marinated chicken, and an extra drizzle of pesto sauce, there is just no going wrong here!
Why You’ll Love This Pesto Chicken Quinoa Bowl Recipe
- Balanced bowl. Packed with lean protein, wholesome grains, and veggies, it’s the perfect meal prep or dinner bowl that actually keeps you full.
- Packed with flavor. The homemade basil spinach pesto adds brightness and depth that ties everything together beautifully.
- Customizable: You can easily swap in different grains, veggies, or even proteins to fit your mood or what’s in your fridge.
- Meal prep–friendly. All the components store and reheat well, making this a great option for lunches throughout the week!
Pesto Chicken Bowl Ingredients
Pesto (marinade + drizzle):
- Fresh basil & spinach: I use a combination of fresh basil and spinach as the base of my homemade pesto sauce. The reason is because basil has a strong flavor and it’s bit more expensive than spinach, so you can just add more quantity to the sauce with some spinach.
- Olive oil: Use a high quality extra virgin olive oil if possible. Helps blend everything together into a smooth sauce.
- Lemon juice: Brightens the flavors and balances the richness.
- Garlic cloves: Adds a little punch and depth to the pesto.
- Parmesan cheese: Brings that salty, nutty flavor that makes pesto irresistible!
- Salt: Add to taste.
For the Chicken:
- Chicken breasts: Lean protein that stays juicy when marinated in pesto. I like to slice them in half length-wise so that they are thinner and easier to cook.
- Salt and pepper: Simple seasoning to highlight the chicken’s natural flavor.
Quinoa:
- Quinoa: A high-protein grain that adds heartiness and soaks up the pesto beautifully.
- Water or chicken broth: Broth adds more flavor, but water works perfectly too.
- Olive oil: Helps keep the quinoa fluffy and non-sticky.
- Salt (optional): Enhances flavor if using water instead of broth.
Crispy Potatoes:
- Russet potatoes: Crisp up beautifully in the oven for the perfect golden bite.
- Olive oil: Ensures even roasting and that perfect crispy texture.
- Spices: Use salt, garlic powder and dried parsley to season up the potatoes to perfection.
For Garnish:
- Cherry tomatoes: Add freshness, sweetness, and color contrast.
- Extra parmesan: Optional, but highly recommended.
- Extra pesto: Reserve some of the homemade pesto or jarred pesto and drizzle on the top for more flavor before serving.
Pesto Chicken Bowl Variations & Substitutions
- Use jarred pesto: If you’re using store-bought pesto, thin it out with a bit of olive oil and a squeeze of lemon juice to mimic the texture and brightness of homemade. Add salt to taste before using it as a marinade or drizzle.
- Chicken: Chicken thighs work just as well in pesto chicken quinoa bowls. 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.
- 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.
- Veggies: Sweet potatoes, carrots, zucchini, or even Brussels sprouts would all be delicious in place of the russet potatoes.
- Vegetarian Option: Skip the chicken and use crispy chickpeas, white beans, or tofu for a meat-free version.
- Dairy-Free: 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 Pesto Chicken Quinoa 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. Feel free to skip this step and use a jar of pesto.
- 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.
How to Make Ahead Chicken Pesto Quinoa Bowls
Meal prep dream alert! Store each component separately in airtight containers for up to 4 days. When ready to serve, reheat the chicken, quinoa, and potatoes together, then top with fresh cherry tomatoes and a drizzle of pesto.
If using jarred pesto, give it a quick stir before serving, since it can thicken in the fridge.
Lauren’s Top Tips
- 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.
How to Store Pesto Chicken Quinoa Bowls
Store all the components of your pesto chicken quinoa 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.
Pesto Chicken Bowl FAQs
Yes! For ease you can use a store-bought jar of pesto if you prefer in this pesto chicken quinoa bowl recipe. 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.
Absolutely! The fresh, herby flavor of pesto pairs perfectly with juicy chicken. It adds richness and brightness without needing any extra ingredients.
You can do both! In this recipe, pesto is used as a marinade before cooking for maximum flavor and again as a drizzle after cooking for a fresh, vibrant finish. But it is totally up to you if you add it before or after.
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 is incredibly versatile. It goes beautifully with pasta, roasted vegetables, potatoes, eggs, sandwiches, and even grain bowls like this one.
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Basil Pesto Chicken Quinoa Bowl Recipe
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. If you prefer not to make pesto, use a jar of pesto!
- 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.
