Go Back
–+ servings
Chicken pesto bowls with fresh tomatoes and parmesan on top.

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 786
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken marinade and sauce as drizzle:
  • 1 cup fresh basil
  • ½ cup spinach
  • ½ cup olive oil
  • 1 lemons juiced
  • 3-4 garlic cloves
  • ½ cup freshly grated parmesan reduce to 1/4 if pre-grated
  • Salt to taste
For the Chicken:
  • 2 large chicken breasts about 1 lb, sliced in half horizontally to make 4 thinner pieces
  • Salt and pepper to taste
For the Quinoa:
  • 1 cup dried quinoa
  • 1 ½ cups water or chicken broth If using water, add ¼ tsp salt
  • 1 tsp olive oil
For the Potatoes:
  • 3 russet potatoes or 4-5 Yukon gold potatoes
  • 2 tbsp olive oil
  • 1 ½ tsp kosher salt
  • 1 tsp garlic powder
  • 2 tsp dried parsley
  • Garnish with fresh cherry tomatoes and parmesan cheese

Method
 

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Serve warm, with an optional sprinkle of extra parmesan or a squeeze of lemon for brightness.

Nutrition

Serving: 1bowlCalories: 786kcalCarbohydrates: 61gProtein: 39gFat: 44gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 0.01gCholesterol: 81mgSodium: 1805mgPotassium: 1431mgFiber: 6gSugar: 2gVitamin A: 814IUVitamin C: 28mgCalcium: 225mgIron: 5mg

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! 

Tried this recipe?

Let us know how it was!