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

⅓cuppesto

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