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Easy Pesto Chicken Power Bowls

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A fresh, healthy, and quick meal featuring juicy chicken thighs, vibrant homemade pesto, and a mix of crunchy veggies served over quinoa or brown rice. Perfect for meal prep and adaptable to your pantry.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts, toasted (or walnuts as substitute)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste
  • Juice of half a lemon
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup shredded carrots
  • 1/2 cup steamed or roasted broccoli florets
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh basil leaves for garnish
  • Olive oil for cooking chicken

Instructions

  1. Rinse 1 cup dry quinoa or brown rice under cold water. In a medium saucepan, combine with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until tender — about 15 minutes for quinoa, 40 minutes for brown rice. Fluff with a fork and set aside to cool slightly.
  2. Toast pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring often. In a food processor, combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper. Pulse a few times, then slowly add olive oil while processing until smooth and creamy. Adjust seasoning if needed.
  3. Pat chicken thighs dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove and let rest 5 minutes, then slice into bite-sized pieces.
  4. Halve cherry tomatoes, dice cucumber, shred carrots, and steam or roast broccoli florets until tender but crisp (5 minutes steaming or 10-12 minutes roasting at 400°F).
  5. Divide cooked quinoa or rice between four bowls. Arrange chicken slices on top, then add tomatoes, cucumber, carrots, and broccoli around. Drizzle generously with pesto, sprinkle with feta if using, and garnish with fresh basil leaves.
  6. Season with extra salt and pepper if needed. Serve immediately or pack for meal prep.

Notes

If pesto thickens after refrigeration, stir in olive oil or warm water to loosen. Rest chicken after cooking to keep it juicy. Keep pesto separate from veggies when storing to avoid sogginess. Toast pine nuts for best flavor. Use a meat thermometer to ensure chicken is cooked to 165°F.

Nutrition

Keywords: pesto chicken, power bowls, healthy meal, quick dinner, meal prep, quinoa bowl, chicken thighs, homemade pesto

Find it online: https://swooshspice.com/easy-pesto-chicken-power-bowls-recipe-for-a-fresh-healthy-meal/