Description
These pesto chicken quinoa bowls are packed with nutrition and flavour. All you need is 30 minutes and a sheet pan and you’ve got an easy weeknight dinner!
Prep Time: 10 min | Cook Time: 20 min | Course: Main Course | Cuisine: American | Keyword: 30 minute meals, Sheet Pan Meal | Servings: 4
These pesto chicken quinoa bowls are packed with nutrition and flavour. All you need is 30 minutes and a sheet pan and you’ve got an easy weeknight dinner!
Ingredients
1cupdry quinoaprepared according to package instructions
2lbschicken breasts or thighscut into 3 inch pieces
â…“cuppesto
Juice of 1 lemon
Salt and black pepperto taste
¼teaspooncrushed red pepper flakes
½of a medium red onionthinly sliced ( approx. ½ cup)
1 283gpint of whole cherry tomatoesabout 1.5 cups
2large zucchinisdiced (about 2 cups)
1medium red pepperthinly sliced
1tablespoonolive oil
Fresh basil for garnish
½cupfeta cheesecrumbled
¼cupplain yogurt
1tablespoonolive oil
Instructions
- Preheat the oven to 425 F and line a cookie sheet with parchment paper. Prepare quinoa according to package instructions.
- While quinoa is cooking, toss chicken in pesto, lemon juice, salt, black pepper and red pepper flakes.
- In a separate bowl, combine red onion, cherry tomatoes, zucchini and red pepper, drizzle with olive oil and toss to coat.
- Arrange vegetables and chicken in an even layer on a baking sheet. Bake for about 20 minutes.
- Serve with fluffy quinoa and drizzle with whipped feta dressing and garnish with basil.
- In a food processor or blender, add all dressing ingredients and blend until smooth and creamy.
Nutrition
Calories: 659kcal | Carbohydrates: 39g | Protein: 61g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 165mg | Sodium: 697mg | Potassium: 1607mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2060IU | Vitamin C: 76mg | Calcium: 204mg | Iron: 4mg
