This Pesto Chicken Quinoa Bowl is one of those dinners that looks fancy but comes together quickly, even on a weekday evening. You’ve got juicy grilled chicken, nutty quinoa, roasted veggies, smoky prosciutto, and a homemade pesto that ties everything together. It’s fresh, flavorful, and surprisingly satisfying—without being heavy.
A Little Backstory
So here’s the thing—I first tried a version of this bowl at a café in Ohio years ago. I was hooked on the combo of chicken, pesto, and warm grains. But I wanted to tweak it into something more dinner-friendly, something I could prep at home without much fuss. After a few experiments (and some happy accidents), this became my go-to “I want something healthy but not boring” dinner. The pesto is punchy, the veggies roast up beautifully, and the prosciutto… well, it’s the salty ribbon that brings everything to life.
What You’ll Need in Your Kitchen
Let me walk you through the gear that helps make this bowl easy:
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A sharp knife – for chopping chicken, veggies, and herbs.
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Grill pan or skillet – I use a stovetop cast iron grill pan when I’m not in the mood to fire up the big grill. It gives that lovely sear.
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Large saucepan – this is for cooking the quinoa. Any good non-stick pot works.
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Sheet pan – for roasting veggies. I use one that’s seen its fair share of oven time.
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Food processor – this one’s key for the pesto. You can do it in a blender too, but the processor makes the texture just right.
Grocery List: Here’s What You’ll Need
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Chicken breasts (or thighs if you like them juicier)
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Yellow bell pepper (red or orange work too)
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Head of broccoli (cauliflower is a solid sub)
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Smoked prosciutto (adds a lovely, savory bite)
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Quinoa (I use white, but go with what you’ve got)
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Dried oregano
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Salt and pepper
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Fresh basil (don’t skip this—use parsley if you’re out)
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Arugula (some for pesto, some for topping)
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Parmesan cheese
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Olive oil
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Lemon
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White vinegar
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Red pepper flakes (optional, for a little heat)
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Pine nuts (can sub with walnuts or sunflower seeds)
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Garlic
Let’s Make It: Step-by-Step
Roast the Veggies
Preheat your oven to 400°F. Chop the broccoli into bite-sized florets and thinly slice the bell pepper. Toss them on a sheet pan with olive oil, salt, and oregano. Give them a quick hand mix and roast for 15–20 minutes until lightly charred and tender.
Cook the Quinoa
In a pot, combine 1 cup quinoa with 2 cups water. Bring it to a boil, then lower the heat, cover, and simmer for 15 minutes. Once the water’s absorbed, fluff it with a fork and let it breathe.
Make the Pesto
In your food processor, toss in the basil, arugula, Parmesan, garlic, pine nuts, red pepper flakes, olive oil, lemon juice, and black pepper. Blend until smooth. Splash in the vinegar and give it one more pulse. This pesto smells incredible—bright, nutty, and just a little spicy.
Prep the Chicken
Slice the chicken breasts into thinner cutlets. Rub them with olive oil and season with salt and pepper. I find this simple seasoning really lets the pesto shine.
Grill the Chicken
Get your grill pan or cast iron nice and hot with a touch of oil. Add the chicken and cook 5 minutes per side. Let it rest before slicing—this helps keep it juicy.
Build Your Bowl
Scoop in a generous serving of quinoa, then pile on the roasted veggies, grilled chicken slices, torn prosciutto, and a handful of fresh arugula. Drizzle the pesto all over and give it a gentle toss.
Easy Ingredient Swaps
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No basil? Use parsley or even spinach.
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No quinoa? Couscous, farro, or orzo make great substitutes.
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Going meatless? Chickpeas work beautifully here, and cherry tomatoes add a fresh burst of flavor.
My Real-Life Cooking Tips
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Toast the quinoa dry in the pot for 1–2 minutes before adding water—it gives it a nuttier flavor.
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Don’t overcook the chicken. Use a meat thermometer if you have one—165°F is the sweet spot.
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Double the pesto and stash the rest in the fridge. It’s great on sandwiches, eggs, even roasted potatoes.
Smart Ways to Store It
I pack the leftovers into individual containers so it’s grab-and-go for lunch. Store in the fridge for 4–5 days. When reheating, I like to microwave everything except the pesto—add that fresh after warming.
Serving Ideas
This bowl is already pretty complete, but here’s how I mix it up:
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Serve it with a poached egg on top for breakfast.
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Use it as a filling for a wrap with extra greens.
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Add feta or goat cheese crumbles if you’re in the mood for extra creaminess.
Yield: 6Pesto Chicken Quinoa Bowl
This hearty bowl is everything I crave in a cozy lunch or a feel-good dinner — juicy grilled chicken, roasted broccoli and sweet bell peppers, crispy prosciutto, and fluffy quinoa.
Prep Time 10 minutesCook Time 35 minutesTotal Time 45 minutesIngredients
For the Bowl:
- 1 cup quinoa
- 1 large chicken breast, halved into thin cutlets
- 1 yellow bell pepper, thinly sliced
- 1 large head broccoli, chopped
- 2 slices smoked prosciutto
- ½ cup arugula (plus extra for topping)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- Olive oil, for cooking
For the Pesto Sauce:
- ¼ cup fresh basil leaves
- ½ cup arugula
- ¼ cup grated or shaved Parmesan cheese
- 2 garlic cloves, peeled
- ¼ cup pine nuts
- ¼ cup olive oil
- Juice from half a lemon
- 3 tablespoons white vinegar
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
Instructions
- Start by roasting your veggies. Preheat the oven to 400°F. Spread the chopped broccoli and sliced bell pepper on a baking sheet. Drizzle with olive oil, then season with oregano and a pinch of salt. Roast for about 15–20 minutes until tender and a little crisp around the edges.
- While the veggies roast, cook the quinoa. In a saucepan, combine the quinoa with double the amount of water (1 cup quinoa to 2 cups water). Bring it to a boil, then reduce the heat, cover, and let it simmer for around 15 minutes. Once all the water is absorbed, fluff the quinoa gently with a fork.
- Next up is the pesto. In a food processor, combine basil, arugula, Parmesan, garlic, pine nuts, and a pinch of red pepper flakes. Start pulsing while slowly drizzling in the olive oil. Once it’s smooth, add lemon juice and vinegar, pulse again, and season with black pepper to taste. Set it aside.
- Now let’s cook the chicken. Rub the cutlets with a bit of olive oil and sprinkle them with salt and pepper. Heat a grill pan or cast iron skillet over high heat with a little oil. Sear the chicken for about 5 minutes per side, until fully cooked and golden. Let it rest, then slice into thin strips.
- Time to build your bowl. Start with a generous scoop of quinoa. Layer on the roasted broccoli and bell peppers, sliced chicken, a few pieces of torn prosciutto, and a handful of fresh arugula. Drizzle that gorgeous pesto over everything, toss to coat, and dig in while it’s warm.
Nutrition Information
Yield
6Serving Size
1
Amount Per Serving Calories 342Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 52mgSodium 473mgCarbohydrates 23gFiber 4gSugar 6gProtein 19gDinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
What makes pesto taste so good?
It’s that balance of fresh herbs, garlic, cheese, and nuts with a good pour of olive oil. Homemade always tastes fresher than store-bought, and you can tweak the flavors to your liking.
Can I freeze pesto?
Yes! Spoon it into an ice cube tray, freeze, and pop out cubes as needed.
Do I have to rinse quinoa before cooking?
I always do. It helps remove that slightly bitter outer coating and makes the flavor cleaner.
Can I make this bowl ahead?
Absolutely. Just keep the pesto separate until serving so everything stays fresh.
Try other Quinoa recipes:
