Pesto Chicken and Spring Vegetable Bowls
A vibrant and healthy bowl featuring tender pesto chicken, fresh spring vegetables, and a light drizzle of lemon vinaigrette, perfect for a nutritious meal any day of the week.
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Ingredients
Yields 4 servings
- (1 pound) chicken breast
- (1/2 cups) basil pesto
- (2 cups) asparagus, trimmed and cut into 2-inch pieces
- (1 cup) cherry tomatoes, halved
- (1 cup) bell pepper, diced
- (1 cup) quinoa
- (2 cups) vegetable broth
- (1 tablespoon) olive oil
- (1) lemon, juiced
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 cups) grated Parmesan cheese, for serving
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a bowl, coat 1 pound chicken breast with 1/2 cup basil pesto, ensuring it's well covered. Place on a baking sheet. Add 2/4 cup basil pesto and 2/4 teaspoon salt.
- 3
Roast the chicken in the preheated oven for 25-30 minutes, or until cooked through and internal temperature reaches 165°F (75 °C).
- 4
While the chicken is roasting, rinse 1 cup quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
- 5
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cups asparagus, 1 cup cherry tomatoes, and 1 cup diced bell pepper. Sauté for 5-7 minutes until vegetables are tender but still vibrant.
- 6
Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing it into strips.
- 7
In a small bowl, whisk together the juice of 1 lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make a light vinaigrette.
- 8
To assemble the bowls, divide the quinoa among 4 bowls, top with sautéed vegetables, sliced chicken, and drizzle with the lemon vinaigrette. Sprinkle with 1/4 cup grated Parmesan cheese before serving.
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