Recipes

Pesto Chicken Quinoa Bowl

A delicious weeknight dish, plan this meal for a relaxing evening. We love pairing with a crisp wine like a glass of Decoy Rosé.

Cooking Time

Yield2-3 servings as an Entreés
Prep20 minutes
Cook30 minutes
Total Time50 minutes

Ingredients

1 lb boneless skinless chicken breast
2 zucchini, cut into ½ inch thick half moons
2 cups cherry tomatoes
1 tablespoon dried Italian seasoning
5 cloves garlic, minced
3 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon pepper
2 tablespoon Cajun seasoning
1 cup white quinoa
1 ¾ cup water
½ cup basil pesto
Fresh basil

Preparation

Step 1

Cook the vegetables. Preheat your oven to 400º F. In a medium mixing bowl, toss the zucchini and tomatoes with dried Italian seasoning, garlic, olive oil, salt and pepper. Transfer to a baking sheet into a single layer. Roast on the middle rack of your oven for about 20 minutes until the tomatoes start to burst and the zucchinis are golden brown.

Step 2

Cook the quinoa. While the vegetables are roasting, add the water and quinoa to a medium saucepan and bring to a boil over medium high heat. Once it begins to boil, lower the heat, cover and simmer until the water is absorbed, about 12-15 min. Let it sit for 5 minutes before fluffing the quinoa.

Step 3

Cook the chicken. In a mixing bowl, toss the chicken with olive oil, Cajun seasoning and minced garlic. Add 1 tablespoon of olive oil on your skillet over medium-high heat. Cook the chicken until lightly charred and cooked through, turning halfway through cooking, about 4 minutes on each side. Remove from heat, cover with foil and let the chicken rest for 5 minutes before slicing.

Step 4

Assemble. In a large mixing bowl, add the quinoa, roasted vegetables, and basil pesto. Gently fold together until combined. Portion out a single serving, add sliced chicken, and garnish with fresh basil. Enjoy!