Pesto Chicken Quinoa Bowl 

This Pesto Chicken Quinoa Bowl by Balance With Jess is a fresh and protein-packed meal made in about 45 minutes. Juicy pesto-marinated chicken, tender quinoa cooked in flavorful broth, and vibrant roasted vegetables come together into a nourishing power bowl. Finished with creamy avocado, fresh spinach, and a squeeze of lemon, it's naturally gluten-free and dairy-free. Perfect for weeknight dinners or healthy meal prep, each bowl is bursting with satisfying textures and Mediterranean-inspired flavors.

Ingredients

• Quinoa & Broth
  
  

  • ½ cup quinoa
    
    

  • 1 cup low-sodium chicken broth (or unsalted)
    
    

• Pesto Chicken
  
  

  • 1 lb boneless skinless chicken breast, cut into 1″ pieces
    
    

  • ⅓ cup pesto
    
    

  • Salt & pepper
    
    

• Roasted Vegetables
  
  

  • ~1½ cups grape or cherry tomatoes (8–9 oz)
    
    

  • 1 zucchini, cut into ½″ slices
    
    

  • ½ onion, chopped (~½ cup)
    
    

  • 1 tsp Italian seasoning
    
    

  • ¼ tsp red pepper flakes (optional)
    
    

  • Olive oil, salt & pepper
    
    

• Assembly & Garnish
  
  

  • 2 cups fresh spinach (~3 oz)
    
    

  • 1 small avocado, thinly sliced
    
    

  • Lemon wedges
    
    

  • Kosher salt & pepper, to taste
    
    

Directions

1. Preheat oven to 375 °F (190 °C). Line a baking sheet and an 8×8″ (or similar) baking dish with foil.
   
   

2. Cook the quinoa: Combine quinoa and broth in a pot. Bring to a boil, cover, reduce heat, and simmer 12–15 minutes until absorbed. Remove from heat and rest, covered, for 5 minutes. Season lightly and fluff with a fork. Set aside.
   
   

3. Bake the chicken: Toss chicken pieces with pesto, salt, and pepper in the baking dish. Bake 12–20 minutes, or until internal temp reaches 155 °F; allow to rest 10 minutes (will reach 165 °F).
   
   

4. Roast the vegetables: On baking sheet, combine tomatoes, zucchini, onion, Italian seasoning, red pepper flakes (if using), salt, pepper, and oil. Roast 8–12 minutes until veggies soften & tomatoes begin to burst.
   
   

5. Assemble bowls: Divide spinach into 3 bowls as base. Top with quinoa, roasted vegetables, and sliced avocado. Slice or cube the rested chicken and arrange on top. Finish with a lemon squeeze and adjust seasoning. Serve fresh.
   
   

Nutrients

(Per serving — makes 3 bowls)

• Calories: 542 kcal
  
  

• Carbohydrates: 35 g
  
  

• Protein: 43 g
  
  

• Fat: 27 g (Saturated ~4 g; Mono ~8 g; Poly ~3 g; Trans ~0.02 g)
  
  

• Cholesterol: 99 mg
  
  

• Sodium: 491 mg
  
  

• Potassium: 1609 mg
  
  

• Fiber: 10 g
  
  

• Sugar: 6 g
  
  

• Vitamin A: 3390 IU • Vitamin C: 37 mg • Calcium: 130 mg • Iron: 4 mg