Easy Pesto Chicken Quinoa Bowl

White bowl with cooked quinoa, roasted broccoli, cooked chicken, baby spinach and green salad dressing, drizzled with bright red buffalo sauce.

5 from 1 vote

This pesto chicken quinoa bowl is my easy weeknight take on sweetgreen’s pesto chicken parm. It uses pre-cooked quinoa, rotisserie chicken and a 5-minute creamy pesto vinaigrette for a flavorful lunch or dinner that comes together in minutes.

Prep Time20

Cook Time5

Total Time25

Course: Main Course, Salad

Cuisine: American

Keyword: chicken quinoa bowl

Servings:

Author: Miranda Galati, MHSc, RD

Ingredients

Air fried broccoli

1 heaping cup small broccoli florets
1 tsp olive oil
salt and pepper to taste

Bowl

1 cup air fried broccoli see above
1 cup baby spinach or baby lettuce mix
1 cup cooked quinoa
1/2 cup skinless rotisserie chicken roughly chopped
2 tbsp creamy pesto vinaigrette or store bought pesto

Optional

1 tbsp buffalo sauce

Instructions

Air fry broccoli

Preheat air fryer to 375 ° F for 2 minutes. Toss broccoli with olive oil, salt and pepper, and transfer to the air fryer basket. Cook in the air fryer at 375 ° F for 6-8 minutes, or until browned and slightly crisp.*

Prepare ingredients

If needed, cook quinoa, chop chicken, and prepare your basil pesto vinaigrette. I recommend prepping these in advance so they’re ready for assembly on busy weeknights

Assemble bowl

Right before serving, add spinach, cooked quinoa, cooked broccoli and rotisserie chicken to your serving bowl. Drizzle with creamy pesto vinaigrette (or pesto) and buffalo sauce, if you enjoy spice.
Toss until all ingredients are well coated. Add additional salad dressing or buffalo sauce as desired and enjoy immediately!

Notes

*If you're cooking more than 1 serving of broccoli in the air fryer, you may need additional cooking time. If you don't have an air fryer, you can roast broccoli in the oven for about 15-20 minutes at 400 ° F.

Nutrition