These pesto chicken quinoa bowls bring together tender chicken, fluffy quinoa, and the fresh, savory flavor of basil pesto. Lemon juice adds a bright finish that keeps each bite lively.
The ingredients each have a clear role: broth gives the quinoa savory flavor as it cooks, while garlic powder and black pepper season the chicken beneath its pesto coating. A hot skillet helps the cutlets brown, adding texture to the bowls.
Let the broth flavor the quinoa
Rinsing quinoa before cooking helps clear away its surface coating, so the cooked grains taste clean rather than bitter. Simmering it in low-sodium chicken broth gives it a savory base without making the bowl’s flavors compete with the pesto.
Keep the saucepan covered while the quinoa simmers, and resist lifting the lid repeatedly. Once the liquid has absorbed, letting the quinoa stand covered helps it finish evenly. Fluff it gently with a fork to separate the grains before dividing it among the bowls.
Brown the cutlets without crowding
Patting the chicken dry before seasoning helps its surface brown in the skillet. Kosher salt, black pepper, and garlic powder build a straightforward savory layer that complements the basil pesto rather than overpowering it.
Arrange the cutlets in a single layer, leaving room for them to brown. If the skillet is crowded, cook in batches; packed cutlets can steam instead of developing browned surfaces. Check the thickest part of each cutlet for doneness, since cutlets can vary slightly in shape and thickness.
Coat the chicken after it rests
After cooking, give the chicken a brief rest on the cutting board before coating it with pesto. This pause lets the cutlets settle, and applying the pesto afterward keeps its basil flavor distinct rather than exposing it to the skillet’s direct heat.
Slice across the grain for tender pieces, then arrange the chicken over the quinoa. Finish with fresh lemon juice. Its bright, tart flavor balances the pesto’s rich herb character and brings the chicken and grains together in each bowl.
Frequently Asked Questions
Why cook the quinoa in chicken broth?
Low-sodium chicken broth gives the quinoa a savory flavor as it cooks, making it a fitting base for the pesto chicken. Rinsing the quinoa first also helps keep its flavor clean, while resting it covered and fluffing it with a fork helps separate the grains.
How do I keep the chicken from steaming in the skillet?
Give the cutlets space in the skillet so their surfaces can brown. If they do not fit in a single layer, cook them in batches. Patting the chicken dry before seasoning also helps it brown rather than releasing extra surface moisture into the pan.
When should I add the pesto and lemon juice?
Coat the chicken with pesto after it has rested on the cutting board, then slice it across the grain. Add fresh lemon juice to finish the bowls just before serving, so its bright flavor complements the pesto and savory quinoa.
Pesto Chicken Quinoa Bowls
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes550
kcal50
minutesSeared chicken cutlets are coated in basil pesto and served over fluffy quinoa. A squeeze of lemon brightens each bowl.
Ingredients
- Quinoa
1 cup quinoa, rinsed
2 cups low-sodium chicken broth
1/2 tsp kosher salt
- Chicken and bowls
1 1/2 lb boneless, skinless chicken breasts, cut into 4 cutlets about 3/4 inch thick
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 cup basil pesto
1 tbsp fresh lemon juice
Directions
- Quinoa
- Combine the rinsed quinoa, chicken broth, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes, until the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.
- Chicken and bowls
- While the quinoa cooks, pat the chicken cutlets dry. Season both sides with the remaining 1/2 teaspoon salt, black pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Add the cutlets in a single layer and cook for 5 minutes per side, until browned and the thickest part reaches 165°F.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Coat with the pesto, then slice across the grain.
- Divide the quinoa among four bowls and top with the pesto chicken. Finish with lemon juice and serve.
Notes
- If the skillet is too crowded, cook the cutlets in batches so they brown instead of steaming.
