Pesto Chicken Quinoa Bowls

Quick, healthy, and colourful, these 20-minute pesto chicken quinoa bowls are packed with veggies and finished with a creamy pesto yogurt sauce—perfect for meal prep.

When it comes to creating the ultimate nourishing meal, pesto chicken bowls strike the perfect balance of texture, flavor, and nutrition. This dish features protein-rich pesto chicken, the satisfying crunch of fresh veggies, and a hearty quinoa base, all drizzled with a creamy pesto yogurt sauce. It’s quick to make, easy to customize, and ideal for a wholesome lunch or dinner.

Whether you're a fan of Mediterranean-inspired flavors or simply looking for a fresh new recipe to try, these bowls are sure to satisfy. Let’s break down how to craft this bowl of nourishing goodness.

Ingredients You’ll Need

These pesto chicken bowls are a delicious mix of wholesome, nourishing ingredients:

• Quinoa: I used tricolor quinoa, but egular white quinoa, brown rice or couscous would work just as well. To save time, feel free to use a packet of pre-cooked quinoa.
• Chicken: Skinless chicken breast is quick to cook, has a mild flavor, and keeps the dish light and protein-packed.
• Bell peppers (capsicum): Use 2 red, orange, or yellow peppers for natural sweetness and crunch.
• Broccoli: One large head of broccoli, chopped into bite-sized florets, adds texture and nutrients.
• Red onion: Adds a pop of color and a bit of sharpness to balance the creamy sauce.
• Pesto: Choose a good-quality pesto for the best flavor—it really makes a difference here.
• Greek yogurt: I like using 2% plain Greek yogurt to make the sauce creamy and tangy. For a dairy-free option, swap in your favorite non-dairy yogurt.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Pesto Chicken Quinoa Bowls

Cook the quinoa according to package instructions. Set aside.

Prep the chicken and vegetables by cutting them into similar-sized pieces for even cooking.

Heat a large skillet with a splash of olive oil over medium-high heat. Add the chicken and veggies, sauté for 2 minutes, then cover with a lid and cook on medium for 5–6 minutes, or until the chicken is cooked through and the veggies are tender.

Make the sauce by stirring together the pesto and yogurt in a small bowl until smooth and creamy.

Add the sauce: Pour about ½ of the pesto yogurt sauce over the cooked chicken and veggies. Toss to coat, then remove from the heat.

Assemble the bowls: Divide the quinoa between serving bowls, top with the pesto chicken and veggies, and finish with a dollop of the remaining pesto yogurt sauce. Enjoy!

Recipe Tips & Variations

• Choose Quality Ingredients: Use skinless chicken breast for a leaner option or skinless thighs for extra juiciness. A good-quality store-bought or homemade pesto will give you the best, bold flavor.
• Cut Evenly: Chop the chicken into large chunks and the veggies into similar-sized pieces to ensure even cooking.
• Use Pre-Cooked Grains: Save time by using pre-cooked quinoa, rice, or couscous—especially helpful for meal prep.
• Add Cheese: Sprinkle with parmesan or crumbled feta before serving for an extra layer of flavour.

How to Store

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. Keep the sauce separate if you can, so everything stays fresh and doesn’t get soggy.
• Meal Prep: These bowls are great for meal prep! Assemble in containers with the sauce on the side, and add any cheese or fresh herbs just before serving.
• Reheating: Reheat the chicken, grains, and veggies in the microwave or on the stovetop until warmed through. Add the yogurt pesto sauce after reheating to keep it creamy.

Recipe FAQ

More Chicken Dinners

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Slow Cooker Chicken Satay

Sweet Chili Chicken Stir Fry

One Pot Cajun Chicken Orzo (Risoni)

If you try this pesto chicken bowls recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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