Air Fryer Pesto Chicken Quinoa Bowl

Why Make This Recipe

Air Fryer Pesto Chicken Quinoa Bowl is a flavorful and healthy meal that brings together tender chicken, fresh veggies, and nutritious quinoa. It’s quick to make and perfect for busy weeknights. Plus, it’s packed with protein and good fats, making it a great option for a balanced diet. This recipe combines the rich taste of pesto with a satisfying crunch from the air-fried zucchini, and the result is a delicious dish that everyone will love!

How to Make Air Fryer Pesto Chicken Quinoa Bowl

Ingredients

• 2 teaspoons prepared pesto
• 1/4 teaspoon garlic powder
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 2 teaspoons olive oil
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 zucchini, cut into spears
• Nonstick cooking spray
• 2 cups cooked quinoa
• 10 basil leaves, chopped
• 1 cup grape tomatoes, chopped
• 1/4 cup crumbled feta cheese

Directions

1. In a bowl, mix pesto and garlic powder together. Add the chicken pieces and stir until they are evenly coated.
2. In another bowl, combine olive oil, red pepper flakes, salt, and black pepper. Add zucchini spears and stir until they are well coated.
3. Preheat your air fryer to 400 degrees F (200 degrees C) and lightly spray it with nonstick cooking spray.
4. Place the chicken on one side of the air fryer basket and the seasoned zucchini on the other side.
5. Cook in the preheated air fryer until the chicken’s internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes.
6. Mix the cooked quinoa with the chopped basil in a bowl.
7. To serve, place 1 cup of quinoa at the bottom of each bowl, add 1/2 cup of chopped tomatoes, half of the cooked chicken, and half of the zucchini spears on top.
8. Finish with half of the crumbled feta cheese on each bowl.

For cooking the quinoa, rinse 3/4 cup of quinoa in a fine mesh sieve under cold running water. Then, bring 1 1/2 cups of water and the rinsed quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes until the quinoa is tender.

How to Serve Air Fryer Pesto Chicken Quinoa Bowl

This dish is great served warm right after cooking. You can also add extra toppings like sliced avocado or additional fresh herbs if you like. It’s perfect for a nutritious lunch or dinner, and you can easily adjust the portions based on how many you are serving.

How to Store Air Fryer Pesto Chicken Quinoa Bowl

If you have leftovers, let the bowl cool down, then store it in an airtight container in the fridge. It will stay fresh for about 3 days. To reheat, just warm it in the microwave or return it to the air fryer for a few minutes until heated through.

Tips to Make Air Fryer Pesto Chicken Quinoa Bowl

• You can use any cooked grain instead of quinoa, such as brown rice or farro, if you prefer.
• For a zesty kick, add some lemon juice or zest when mixing the quinoa.
• Keep an eye on the chicken as cooking times may vary based on the size of the pieces.

Variation

Feel free to swap out the zucchini for other veggies like bell peppers or asparagus for a different flavor and texture. You can also try different types of cheese instead of feta.

FAQs

1. Can I use store-bought pesto?
Yes, store-bought pesto works great and makes this recipe even quicker to prepare.

2. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free quinoa and check the pesto ingredients.

3. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and veggies in advance and store them separately in the fridge. Just cook them in the air fryer when you’re ready to serve.

Air Fryer Pesto Chicken Quinoa Bowl

A flavorful and healthy meal combining tender chicken, fresh veggies, and nutritious quinoa, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Healthy, Mediterranean

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Chicken

• 2 teaspoons prepared pesto
• 1/4 teaspoon garlic powder
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 2 teaspoons olive oil
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

For the Veggies and Toppings

• 1 zucchini, cut into spears
• Nonstick cooking spray
• 2 cups cooked quinoa
• 10 basil leaves, chopped
• 1 cup grape tomatoes, chopped
• 1/4 cup crumbled feta cheese

Method

 

Preparation

1. In a bowl, mix pesto and garlic powder together. Add the chicken pieces and stir until they are evenly coated.
2. In another bowl, combine olive oil, red pepper flakes, salt, and black pepper. Add zucchini spears and stir until they are well coated.
3. Preheat your air fryer to 400 degrees F (200 degrees C) and lightly spray it with nonstick cooking spray.

Cooking

1. Place the chicken on one side of the air fryer basket and the seasoned zucchini on the other side.
2. Cook in the preheated air fryer until the chicken’s internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes.

Serving

1. Mix the cooked quinoa with the chopped basil in a bowl.
2. To serve, place 1 cup of quinoa at the bottom of each bowl, add 1/2 cup of chopped tomatoes, half of the cooked chicken, and half of the zucchini spears on top.
3. Finish with half of the crumbled feta cheese on each bowl.

Notes

This dish is best served warm right after cooking. You can add extra toppings like sliced avocado or additional fresh herbs. If you have leftovers, let the bowl cool down, then store it in an airtight container in the fridge for up to 3 days.