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- 1 cup quinoa, rinsed and drained - 1 lb boneless, skinless chicken breasts, diced - 1/2 cup basil pesto (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Grated Parmesan cheese (for serving) - 2 cups chicken or vegetable broth - 1 cup cherry tomatoes, halved - 2 cups fresh spinach In this recipe, we focus on fresh and simple items. Quinoa is our base. It’s a great source of protein and fiber. Chicken provides heartiness. Use diced, boneless chicken for easy cooking. Pesto adds flavor. You can use store-bought or make your own. We also need seasonings. Garlic powder gives a nice kick. Italian seasoning adds depth. Grated Parmesan cheese is perfect for topping. It melts slightly and adds creaminess. Next, we have our broth and veggies. Chicken or vegetable broth keeps things moist. Cherry tomatoes burst with flavor when cooked. Fresh spinach wilts down, adding color and nutrients. These ingredients come together to make a tasty dish. Each bite is a mix of flavors and textures. {{ingredient_image_1}} To cook quinoa, start by rinsing one cup of quinoa under cold water. This step removes any bitter coating. In a medium pot, combine the rinsed quinoa with two cups of chicken broth. Bring this mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The quinoa is ready when it is fluffy and the liquid is absorbed. To ensure fluffiness, let it sit for a few minutes after cooking, then fluff it with a fork. While the quinoa cooks, heat one tablespoon of olive oil in a large skillet over medium heat. Add one pound of diced, boneless, skinless chicken breasts to the skillet. Season the chicken with one teaspoon of garlic powder, one teaspoon of Italian seasoning, and salt and pepper to taste. Cook the chicken for about 5 to 7 minutes. Stir it occasionally to ensure it browns evenly and cooks through. You want it golden brown, as this adds flavor to the dish. Once the chicken is cooked, add one cup of halved cherry tomatoes to the skillet. Sauté them for an additional 2 to 3 minutes until they soften. Next, stir in two cups of fresh spinach and cook until it wilts, which takes about 1 to 2 minutes. Now it’s time to combine everything. Add the cooked quinoa to the skillet with the chicken and tomatoes. Pour in half a cup of basil pesto and gently stir until all ingredients are well coated. Adjust the seasoning if needed. Let it sit for a couple of minutes to absorb the flavors before serving. To make your pesto chicken quinoa skillet truly shine, adjust the seasonings. Start with salt and pepper to bring out flavors. You can add more garlic powder or Italian seasoning for a bolder taste. Taste as you go; this helps you find the right balance. Balancing the richness of the pesto is key. If it feels too heavy, add a splash of lemon juice. This brightens the dish and cuts through the creaminess. You can also mix in a little chicken broth to lighten it up, if needed. Using the right skillet matters. A large, non-stick skillet works best. It prevents sticking and helps with even cooking. A cast-iron skillet is also a great choice for added flavor. For cooking quinoa, a medium pot is ideal. Make sure it has a lid to trap steam. This helps the quinoa cook perfectly fluffy. Choose one with a thick bottom to avoid burning the grains. When serving your skillet dish, consider pairing it with a side salad. A simple green salad with vinaigrette complements the meal well. You might also add roasted veggies for extra color and nutrition. For plating, try a fun twist. Serve the quinoa in a bowl and top with chicken and veggies. Sprinkle grated Parmesan cheese on top for a beautiful finish. Adding fresh basil leaves as a garnish gives a pop of color and flavor. Pro Tips Use Homemade Pesto: For a fresher and more personalized flavor, try making your own basil pesto at home using fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Add More Veggies: Feel free to incorporate other vegetables such as bell peppers, zucchini, or asparagus to enhance nutrition and add more color to the dish. Meal Prep Friendly: This recipe is great for meal prepping! Make a larger batch and store leftovers in airtight containers for quick lunches or dinners throughout the week. Season to Taste: Always taste your dish before serving. Adjust the seasoning as needed with extra salt, pepper, or a squeeze of lemon juice for brightness! {{image_2}} You can switch up the protein in this dish. Here are some ideas: - Alternative meats: Try turkey or pork instead of chicken. Both work well. They add different flavors. - Vegetarian options: Use chickpeas or tofu for a plant-based meal. They add protein and texture. You can make this dish even tastier with some simple changes. Consider these ideas: - Adding spices or herbs: Toss in red pepper flakes for heat. Fresh herbs like parsley or cilantro can brighten the dish. - Incorporating different vegetables: Add bell peppers, zucchini, or mushrooms. They add color and nutrients. Need to make this dish fit your diet? Here are some adjustments: - Gluten-free options: This recipe is already gluten-free with quinoa. Just check your pesto for gluten ingredients. - Nut-free variations: Use a nut-free pesto. You can make it with seeds like sunflower or pumpkin instead of nuts. To store leftovers, place the pesto chicken quinoa in an airtight container. Make sure to cool it to room temperature before sealing. This helps keep the food fresh. The shelf life in the fridge is about 3 to 4 days. For freezing, let the dish cool completely. Then, transfer it to a freezer-safe container. Be sure to label it with the date. The best practices for freezing include leaving some space at the top of the container. This allows for expansion. For reheating, thaw the dish overnight in the fridge. Then, warm it on the stove or in the microwave. Stir occasionally to ensure even heating. You can make meal prep easier by pre-cooking the quinoa and chicken. Cook the quinoa and store it in an airtight container. Cook the chicken and season it as per the recipe. Store both in the fridge for up to 3 days. Batch cooking is also a great idea. Make a larger batch of the skillet and divide it into portions. This way, you have quick meals ready for busy days. It takes about 30 minutes to make this dish. - Prep time: 10 minutes - Cook time: 20 minutes You boil the quinoa while cooking the chicken. This saves time and keeps everything simple. In just half an hour, you can enjoy a warm, tasty meal. Yes, you can use homemade pesto. - Fresh flavors: Homemade pesto often tastes better. - Control over ingredients: You can pick your own herbs and nuts. - No preservatives: It’s healthier without extra additives. Making pesto at home is easy. Just blend basil, garlic, nuts, cheese, and oil. Use it in this dish for a special touch. You can use other grains if you don’t have quinoa. - Brown rice: A great choice with a nice chew. - Couscous: Quick to cook and light in texture. - Farro: A hearty grain with a nutty flavor. Each option changes the taste a bit. So, feel free to mix it up! This blog post covered how to make a flavorful Pesto Chicken Quinoa Skillet. We discussed the key ingredients like quinoa, chicken, and pesto, plus seasonings like garlic powder and Italian herbs. I shared step-by-step instructions on cooking techniques and achieving the best flavors. I also included tips for variations and storage advice. In the end, this dish offers a quick, tasty meal that you can tweak to fit your needs. Enjoy experimenting with flavors and ingredients to make it your own!

Pesto Chicken Quinoa Skillet

A delicious one-pan meal featuring quinoa, chicken, and fresh vegetables, all coated in basil pesto.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup quinoa, rinsed and drained
  • 2 cups chicken broth (or vegetable broth)
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach
  • 0.5 cup basil pesto (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • to serve Grated Parmesan cheese
  • for garnish Fresh basil leaves

Instructions
 

  • In a medium pot, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
  • While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken and season with garlic powder, Italian seasoning, salt, and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and golden brown.
  • Add the halved cherry tomatoes to the skillet and sauté for an additional 2-3 minutes until they start to soften.
  • Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
  • Once the quinoa is done, add it to the skillet with the chicken and tomatoes. Pour in the basil pesto and gently stir until everything is well coated and evenly mixed. Adjust seasoning if necessary.
  • Remove from heat and let sit for a couple of minutes to absorb flavors.
  • Serve warm, garnished with grated Parmesan cheese and fresh basil leaves on top.

Notes

Feel free to use homemade pesto for a fresher taste.
Keyword chicken, one-pan meal, pesto, quinoa, skillet