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+Pesto Chicken Quinoa Bowls

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+4.7
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+(11)
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+9 Reviews
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+This pesto chicken quinoa bowl is packed with herbs from the basil pesto and the Italian spice mix and gets a slight kick of heat from the red pepper. If you enjoy the flavor profile, this dish can also be made with orzo in place of quinoa.

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+By +
+Jasmine Smith +
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+Jasmine Smith + +
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+Jasmine Smith +
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Jasmine Smith has a blends of academic training in Culinary Nutrition and Food Science with hands-on experience while working in restaurants and volunteering at food-driven events. Jasmine continues to share her knowledge on wholesome eating with approachable cooking skills she acquired while working in the restaurant industry.

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+EatingWell's Editorial Guidelines +
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Published on October 27, 2020
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+Pesto Chicken Quinoa Bowls + +
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Active Time:
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15 mins
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Total Time:
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1 hr
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Servings:
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6
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Nutrition Profile:
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+Egg Free +Gluten-Free +High-Protein +Low Carbohydrate +Soy-Free +
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+Ingredients

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    1 tablespoon dried Italian seasoning

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    3 cloves garlic, minced

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    1 ¼ teaspoons salt

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    ¾ teaspoon ground pepper

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    ½ teaspoon crushed red pepper

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    1 ½ pounds boneless, skinless chicken thighs

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    2 medium zucchini, sliced into 1/2-inch-thick half-moons

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    2 cups cherry tomatoes

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    2 tablespoons extra-virgin olive oil

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    1 ¾ cups water

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    1 cup white quinoa

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    ½ cup prepared basil pesto

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    Thinly sliced fresh basil for garnish

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+Directions

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    +Preheat oven to 400ºF. Line a large rimmed baking sheet with foil. Combine Italian seasoning, garlic, salt, pepper and crushed red pepper in a small bowl. +

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    +Toss chicken, zucchini, tomatoes, oil and the Italian seasoning mixture together in a large bowl until evenly coated. Arrange chicken and vegetables in a single layer on the prepared baking sheet. +

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    +Roast until the zucchini is tender, the tomatoes start to burst and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 20 minutes. Remove from oven; let cool for about 10 minutes. Transfer the chicken to a plate and shred, using 2 forks. +

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    +Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until the liquid is absorbed, 12 to 15 minutes. Remove from heat; let stand for 5 minutes. Fluff with a fork. +

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    +Transfer the cooked quinoa and the roasted vegetables (with any juices from the baking sheet) to a large bowl. Add pesto; gently fold together until well combined. Divide the mixture among 6 bowls. Top evenly with the shredded chicken; garnish with basil, if desired. +

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Nutrition Facts (per serving)

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327Calories
21g Fat
15g Carbs
23g Protein
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Nutrition Facts
+Servings Per Recipe +6 +
+Serving Size +about 1/2 cup chicken & 1 cup quinoa-vegetable mixture +
+Calories +327 +
% Daily Value *
+Total Carbohydrate +15g + +5% +
+Dietary Fiber +3g + +11% +
+Total Sugars +4g +
+Protein +23g + +46% +
+Total Fat +21g + +27% +
+Saturated Fat +4g + +20% +
+Cholesterol +104mg + +35% +
+Vitamin A +998IU + +20% +
+Sodium +783mg + +34% +
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+Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

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+* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

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+(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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+Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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