Description
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.
Ingredients
Scale
- 1 cup (190g) uncooked quinoa, rinsed
- Olive oil spray
- 600g (1.3 lbs) skinless chicken breast, cut into 3-inch pieces
- 1 large red onion, cut into 2.5 cm (1-inch) pieces
- 1 large head of broccoli, cut into florets
- 2 red bell peppers, cut into 2.5 cm (1-inch) pieces
- Salt and pepper, to taste
- 1/2 cup (120g) green pesto
- 1/2 cup (120g) plain Greek yogurt
Instructions
- 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.
- Pour about 1/2 of the pesto yogurt sauce over the cooked chicken and veggies. Toss to coat, then remove from the heat.
- 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!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 529
- Sugar: 9.8g
- Fat: 16g
- Saturated Fat: 1.2g
- Carbohydrates: 42.6g
- Fiber: 8.4g
- Protein: 51.2g