One-Pot Pesto Chicken & Quinoa Power Bowl
Wake up to a hearty, protein‑rich meal in a single pan. This pesto chicken & quinoa bowl blends savory herbs with a creamy sauce, all in 35 minutes. It’s the ultimate quick and satisfying dinner for busy families.
Ingredients
- 2 boneless skinless chicken breasts (8 oz each), 1 cup quinoa (rinsed), 2 cups low‑fat chicken broth, 1 cup cherry tomatoes (halved), 1 cup fresh spinach (chopped), 1/2 cup shredded mozzarella (optional), 2 tbsp prepared pesto, 1 tbsp olive oil, salt & pepper to taste, fresh basil leaves for garnish
Instructions
- 1. Season chicken breasts with salt and pepper.
- 2. Heat olive oil in a large skillet over medium‑high heat and brown chicken for 3‑4 minutes per side.
- 3. Remove chicken; add quinoa, broth, tomatoes, spinach, and pesto, stirring to combine.
- 4. Return chicken to the skillet, spooning sauce over it.
- 5. Bring mixture to a simmer, cover, and cook for 15 minutes until quinoa is tender.
- 6. Sprinkle mozzarella over the top and cover to melt for 2 minutes.
- 7. Adjust seasoning and stir.
- 8. Serve hot, garnished with fresh basil.
Chef's Note
Use leftover rotisserie chicken for an extra dash of flavor and even faster prep time.
Make-Ahead Tips
After cooling, portion into airtight containers and refrigerate up to 2 days. Reheat gently in the microwave or on low heat, tilting the pan to pour any liquid back into the skillet.
Substitutions
Replace chicken with turkey breast or diced tofu for a plant‑based version. Swap quinoa for cauliflower rice for a low‑carb option.