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Pesto chicken quinoa bowls with whipped feta dressing.
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5 from 3 votes

Pesto Chicken Quinoa Bowls

These pesto chicken quinoa bowls are packed with nutrition and flavour. All you need is 30 minutes and a sheet pan and you've got an easy weeknight dinner!
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: 30 minute meals, Sheet Pan Meal
Servings: 4

Ingredients 

  • 1 cup dry quinoa prepared according to package instructions
  • 2 lbs chicken breasts or thighs cut into 3 inch pieces
  • ⅓ cup pesto
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • ¼ teaspoon crushed red pepper flakes
  • ½ of a medium red onion thinly sliced ( approx. ½ cup)
  • 1 283 g pint of whole cherry tomatoes about 1.5 cups
  • 2 large zucchinis diced (about 2 cups)
  • 1 medium red pepper thinly sliced
  • 1 tablespoon olive oil
  • Fresh basil for garnish

Whipped feta dressing

  • ½ cup feta cheese crumbled
  • ¼ cup plain yogurt
  • 1 tablespoon olive oil

Instructions

To make the sheet pan

  • Preheat the oven to 425 F and line a cookie sheet with parchment paper. Prepare quinoa according to package instructions.
  • While quinoa is cooking, toss chicken in pesto, lemon juice, salt, black pepper and red pepper flakes.
  • In a separate bowl, combine red onion, cherry tomatoes, zucchini and red pepper, drizzle with olive oil and toss to coat.
  • Arrange vegetables and chicken in an even layer on a baking sheet. Bake for about 20 minutes.
  • Serve with fluffy quinoa and drizzle with whipped feta dressing and garnish with basil.

To make the dressing

  • In a food processor or blender, add all dressing ingredients and blend until smooth and creamy.

Nutrition

Calories: 659kcal | Carbohydrates: 39g | Protein: 61g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 165mg | Sodium: 697mg | Potassium: 1607mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2060IU | Vitamin C: 76mg | Calcium: 204mg | Iron: 4mg
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