Pesto Chicken Quinoa Bowls

5 from 4 votes

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

Cook Time20

Course: Main Course

Cuisine: American

Keyword: 30 minute meals, Sheet Pan Meal

Servings:

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

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