Easy Chicken Pesto Bowls with Roasted Broccoli

Finding a weeknight meal that is both genuinely exciting and truly healthy can often feel like a challenge. We tend to think that a vibrant, flavorful, and balanced dinner requires a lot of time and complex steps. What if you could have a restaurant-quality meal, bursting with fresh and savory flavors, that is not only simple to make but also perfect for meal prepping? These incredible Chicken Pesto Bowls are the answer. This recipe deconstructs the classic flavors of chicken, pesto, and Parmesan into a wholesome, satisfying bowl loaded with spicy roasted broccoli, fluffy quinoa, and juicy tomatoes. It’s a delicious, customizable meal that proves healthy eating can be anything but boring.

Ingredients

This recipe uses a handful of fresh, vibrant ingredients to create a bowl that is packed with flavor and texture.

this now & bake later ❤️

Timing

This complete and balanced meal comes together in about 40 minutes, making it a perfect option for a healthy and satisfying weeknight dinner.

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: Approximately 40 minutes

Step-by-Step Instructions

Follow these simple steps to sear, roast, and assemble these delicious and colorful bowls.

Step 1: Roast the Spicy Broccoli

First, preheat your oven to a hot 450°F (230°C) and line a large, shallow baking pan with foil for easy cleanup. In a large bowl, whisk together 1 tablespoon of the olive oil, the hot pepper sauce, crushed red pepper, and ¼ teaspoon of the salt. Add the broccoli florets to the bowl and toss them until they are evenly coated in the spicy mixture. Spread the coated broccoli in a single layer on one half of your prepared baking pan.

Step 2: Sear and Roast the Chicken

In a 12-inch skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts to the hot skillet and season them with the remaining 1 teaspoon of salt. Cook for about 4-5 minutes per side, turning once, until the chicken is a beautiful golden brown. This searing step locks in the juices and creates amazing flavor. Transfer the seared chicken to the other half of the baking pan alongside the broccoli. Place the pan in the oven and roast for 10 to 15 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the broccoli is tender with delicious browned edges.

Step 3: Cook Quinoa and Make Vinaigrette

While the chicken and broccoli are roasting in the oven, cook the quinoa according to the package directions. In a separate small bowl, prepare the simple yet flavorful pesto vinaigrette by whisking together the basil pesto and red wine vinegar.

Tip: If your vinaigrette seems too thick, you can add a little more red wine vinegar, one teaspoon at a time, until it reaches a perfect drizzling consistency.

Step 4: Assemble Your Chicken Pesto Bowls

Once all the components are ready, it’s time to build your bowls. Begin by chopping or slicing the juicy roasted chicken. In four serving bowls, create a bed of fresh baby spinach. Layer the warm quinoa, spicy roasted broccoli, sliced chicken, and halved cherry tomatoes over the spinach. Finish by sprinkling each bowl with the shaved Parmesan cheese. Serve immediately, with the pesto vinaigrette drizzled over the top.

Nutritional Information

This is a well-rounded and nutrient-dense meal, perfect for a healthy lifestyle. The following information is an estimate and can vary.

• High in Protein: The chicken and quinoa make this bowl a fantastic source of lean protein.
• Fiber-Rich: With quinoa, broccoli, and spinach, this meal is packed with dietary fiber.
• Vitamins and Minerals: This dish is loaded with essential nutrients from the variety of fresh vegetables.

Healthier Alternatives & Variations

These bowls are already incredibly healthy, but you can easily customize them to fit your dietary needs or preferences.

• Swap the Grain: If you’re not a fan of quinoa, this bowl works beautifully with brown rice, farro, or even orzo. For a low-carb or keto-friendly version, simply serve the chicken and vegetables over a larger bed of spinach or use cauliflower rice.
• Vegetarian Option: To make this a vegetarian meal, swap the chicken for a can of rinsed and drained chickpeas. Toss them with the same seasonings and roast them until slightly crispy.
• Dairy-Free: Use a high-quality dairy-free pesto (many brands are naturally made without cheese) and either omit the Parmesan or use a dairy-free Parmesan substitute.

Serving Suggestions

These Chicken Pesto Bowls are a complete meal, but here are a few ideas to enhance the experience.

• Add Some Crunch: The original recipe inspiration mentioned Za’atar Bread Chunks (croutons). Tossing some crunchy croutons or toasted chickpeas on top before serving adds a wonderful textural contrast.
• Creamy Element: A dollop of plain Greek yogurt or a few slices of fresh avocado can add a cool, creamy element that balances the spicy broccoli.
• Perfect for Meal Prep: This recipe is a meal prepper’s dream. Cook the chicken, broccoli, and quinoa ahead of time and store them in separate airtight containers in the refrigerator. Assemble your bowls throughout the week for quick and easy lunches or dinners.

Common Mistakes to Avoid

Follow these simple tips to ensure your bowls turn out perfectly every time.

• Crowding the Baking Pan: If the chicken and broccoli are too close together on the pan, they will steam instead of roast, preventing them from getting that delicious browning and char. Solution: Use a large sheet pan and make sure all the ingredients are spread out in a single, even layer with some space between them.
• Overcooking the Chicken: Chicken breast is lean and can become dry if overcooked. Solution: The best way to guarantee juicy chicken is to use an instant-read meat thermometer. Pull the chicken from the oven the moment it reaches an internal temperature of 165°F (74°C).
• Not Rinsing the Quinoa: Quinoa has a natural coating called saponin, which can have a bitter or soapy taste if not washed off. Solution: Always place your uncooked quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water before cooking.

Storing Tips

Leftovers of these bowls are fantastic, making them ideal for planning your meals for the week.

• To Store: For the best results, store the cooked components (chicken, broccoli, quinoa) in separate airtight containers in the refrigerator for up to 4 days. Store the spinach, tomatoes, and vinaigrette separately.
• To Serve Leftovers: You can enjoy the components cold, straight from the fridge, for a delicious salad-style meal, or gently reheat the chicken, broccoli, and quinoa in the microwave before assembling your bowl.

Conclusion

These Chicken Pesto Bowls are a shining example of how healthy eating can be vibrant, flavorful, and incredibly satisfying. With a perfect balance of lean protein, wholesome grains, and fresh vegetables, it’s a meal that will leave you feeling energized and happy. The combination of spicy roasted broccoli, juicy seared chicken, and a zesty pesto vinaigrette makes every bite an adventure. It’s the perfect, easy recipe to add to your weekly rotation.

We are so excited for you to try this fresh and flavorful recipe. Give it a go and let us know in the comments how you customized your bowl! We love hearing your creative ideas. Don’t forget to rate the recipe and subscribe for more healthy and delicious meal inspiration.

FAQs

Q1. Can I use a different vegetable instead of broccoli?

Yes, this recipe is very versatile. It would be delicious with other hearty vegetables that roast well, such as Brussels sprouts, asparagus, cauliflower, or bell peppers. Just adjust the roasting time as needed.

Q2. Is this recipe good for meal prep?

This recipe is fantastic for meal prep! Simply cook all the components—chicken, broccoli, and quinoa—and store them in separate containers in the fridge. You can then quickly assemble fresh bowls for lunch or dinner throughout the week.

Q3. What can I use if I don’t have hot pepper sauce?

If you don’t have hot pepper sauce, you can simply increase the amount of crushed red pepper flakes to your desired level of heat. Alternatively, a few dashes of sriracha or another favorite chili sauce would also work well.

Q4. Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs would be a delicious and even juicier alternative. The cooking time will be very similar, but always cook to an internal temperature of 165°F (74°C).

Easy Chicken Pesto Bowls with Roasted Broccoli

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• Author: Evelyn Marcella Rivera
• Total Time: 40 minutes
• Yield: 4 Servings 1x

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Description

This recipe uses a handful of fresh, vibrant ingredients to create a complete and balanced meal that is packed with flavor and texture. It’s a perfect option for a healthy and satisfying weeknight dinner.

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Ingredients

• $2$ Tbsp. Olive Oil, divided
• $2$ tsp. Hot Pepper Sauce
• $1/4$ tsp. Crushed Red Pepper
• $1\; 1/4$ tsp. Salt, divided
• $3$ cups Fresh Broccoli Florets
• $4$ (4- to 6- oz. each) Skinless, Boneless Chicken Breasts
• $2/3$ cup Quinoa, rinsed and drained
• $1/3$ cup Purchased Basil Pesto
• $1$ Tbsp. Red Wine Vinegar
• $6$ cups Fresh Baby Spinach
• $1$ cup Halved Cherry Tomatoes
• $1/4$ cup Shaved Parmesan Cheese

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Instructions

1. Roast the Spicy Broccoli: Preheat oven to $450°F$ ($230°C$). In a large bowl, whisk together 1 Tbsp olive oil, the hot pepper sauce, crushed red pepper, and ¼ tsp salt. Add the broccoli florets and toss to coat. Spread on one half of a large, foil-lined baking pan.
2. Sear and Roast the Chicken: Heat the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken, season with the remaining 1 tsp salt, and cook for 4-5 minutes per side until golden brown. Transfer the seared chicken to the other half of the baking pan with the broccoli. Roast for 10 to 15 minutes, until the chicken is cooked through ($165°F$) and the broccoli is tender.
3. Cook Quinoa & Make Vinaigrette: While the chicken and broccoli roast, cook the quinoa according to package directions. In a small bowl, whisk together the basil pesto and red wine vinegar to create the vinaigrette.
4. Assemble Your Bowls: Let the chicken rest for a few minutes, then slice or chop it. Divide the fresh spinach among four serving bowls. Top with the warm quinoa, roasted broccoli, chicken, and cherry tomatoes. Sprinkle with shaved Parmesan and drizzle with the pesto vinaigrette before serving.

Notes

• Sear for Flavor: Searing the chicken in a hot skillet before roasting is a key step that locks in the juices and creates a delicious golden-brown crust.
• Vinaigrette Consistency: If your pesto vinaigrette seems too thick, you can thin it by whisking in a little more red wine vinegar, one teaspoon at a time, until it reaches a perfect drizzling consistency.
• Meal Prep Tip: Cook the chicken, broccoli, and quinoa ahead of time. Store them in separate containers in the fridge and assemble the bowls just before serving for a super-fast meal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course, Dinner, Bowl, Healthy
• Method: Roasting, Searing
• Cuisine: Mediterranean-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 555kcal
• Sugar: 4g
• Sodium: 950mg
• Fat: 23g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Carbohydrates: 29g
• Fiber: 7g
• Protein: 40g
• Cholesterol: 115mg