Pesto Chicken Quinoa Bowls

These pesto chicken quinoa bowls are made with seasoned cast iron chicken breast, quinoa cooked in chicken broth, homemade parsley walnut pesto, spinach, and parmesan. Everything comes together in about an hour and the bowls reheat well, so they work for lunches throughout the week.

The quinoa gets mixed with the pesto, spinach, and parmesan while it’s still warm so everything wilts and melts together. The chicken is seasoned with Italian herbs, garlic powder, and onion powder, then seared in a cast iron skillet until the outside has a nice crust. Slice it on top of the quinoa and add a spoonful of extra pesto to finish. Store-bought pesto works too if you want to skip the homemade step.

Why You’ll Love this Recipe

• The quinoa absorbs all the flavor. Cooking the quinoa in chicken broth instead of water seasons it from the inside, and stirring in pesto and parmesan while it’s hot makes every bite taste like more than plain grain.
• Cast iron gives the chicken a crust. Searing boneless chicken breasts in a hot skillet for 7-8 minutes per side creates a golden outside while keeping the inside juicy. It’s a better result than baking.
• It’s naturally gluten-free and easy to adapt. The whole recipe is gluten-free as written. Swap the chicken for shrimp, salmon, or rotisserie chicken depending on what you have. Skip the parmesan and use the parsley walnut pesto for a dairy-free version.

Ingredients

Ingredient Notes

• Chicken Breast – Use boneless skinless chicken breasts pounded to an even 1-inch thickness so they cook evenly. Chicken thighs work too. My cast iron chicken thighs recipe would be amazing in this bowl! You can also skip cooking chicken entirely and use leftover chicken or store-bought rotisserie chicken to save time.
• Pesto – I used my homemade parsley walnut pesto which is cheaper to make than traditional basil pine nut pesto since parsley and walnuts cost less. Any pesto you like works here, including store-bought. You’ll need about 1½ cups total, split between mixing into the quinoa and spooning on top at the end.
• Quinoa – White quinoa has the mildest flavor but red, black, or tri-color all work. Rinse it before cooking to remove the natural saponin coating, which can taste bitter if left on.
• Chicken Broth – Cooking the quinoa in broth instead of water adds a lot of flavor. Use low-sodium so you can control the salt. If you have celiac, check the label since some brands contain wheat-based ingredients.
• Spinach – Roughly chopped fresh spinach gets stirred into the hot quinoa and wilts down. Baby spinach works without chopping. You could also use baby kale.
• Parmesan – Grate it fresh from a block for the best flavor and melting. Pre-shredded parmesan has anti-caking agents that don’t melt as smoothly into the warm quinoa.

Pound the Chicken for Even Cooking

Chicken breasts are thick on one end and thin on the other, so they cook unevenly if you don’t flatten them first. Place each breast between two pieces of parchment paper or plastic wrap and pound with a meat mallet until they’re an even 1-inch thickness. This way the thin end doesn’t dry out before the thick end is cooked through. It takes about 30 seconds per breast and makes a big difference.

Step-by-Step Instructions

These pesto chicken quinoa bowls are so easy to make and great for meal prep! The steps below with matching photos are there to help you see the various stages of the recipe so you can make it perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Use a mallet to pound the chicken into an even thickness. Add all the spices to a small bowl and mix together. Sprinkle both sides of the chicken breasts with the spice blend. Cook the chicken in a cast iron skillet for about 15 minutes, flipping the chicken halfway through. While the chicken is cooking, make the quinoa. Once the quinoa is cooked, add it together with the pesto, shredded parmesan, and chopped spinach. Stir to combine. Assemble the bowl by topping the quinoa with slices of cooked chicken breast, reserved pesto and a sprinkle of shredded parmesan cheese.

Recipe FAQs

Can I use a different protein in pesto quinoa bowls?

Yes. Grilled shrimp, sliced steak, seared salmon, or tofu all work in place of the chicken breast. Leftover rotisserie chicken is the fastest option since you can skip the cooking step entirely.

Can I make pesto chicken quinoa bowls dairy-free?

Yes. Use the parsley walnut pesto which is already dairy-free, and skip the parmesan. Nutritional yeast adds a similar savory flavor if you want something in its place.

Expert Tips

• Sear the chicken in a hot skillet. Let the cast iron heat over medium for a couple minutes before adding the oil. A properly preheated skillet is what gives the chicken that golden crust instead of a pale, steamed exterior.
• Use an instant-read thermometer. Chicken breasts are done at 165°F. Since they’re pounded thin, they cook faster than you might expect, so check early to avoid overcooking.
• Stir the pesto into the quinoa while it’s hot. The heat helps the pesto coat every grain and wilts the spinach in about a minute. If you wait until the quinoa cools, the pesto clumps instead of distributing evenly.
• Reserve some pesto for topping. The recipe uses about half the pesto in the quinoa and saves the rest for spooning on top of each bowl at serving. That second hit of fresh pesto on top adds brightness.

Storage Instructions

• Refrigerator: Store assembled bowls in airtight containers for up to 3-4 days. Cover the bowl when microwaving so the quinoa doesn’t pop and dry out. Reheat for 1-2 minutes until warmed through.
• Freezer: The quinoa mixture freezes well for up to 2 months. The cooked chicken can be frozen separately. Thaw overnight in the fridge and reheat on the stovetop or in the microwave. The pesto flavor holds up well after freezing.
• Make ahead: Cook the chicken and quinoa mixture up to 3 days ahead and store separately. Assemble bowls when ready to eat and top with the reserved pesto and extra parmesan.

Serving Suggestions

These pesto chicken quinoa bowls are a full meal as-is, but you can round them out with a light side. A cucumber tomato avocado salad takes 10 minutes and adds freshness without competing with the pesto. For something heartier, roasted broccoli and potatoes is an easy addition. In the summer, a grilled peach burrata salad is a great starter if you’re serving this for dinner, and gluten-free garlic butter focaccia is always good on the side.