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Air Fryer Pesto Chicken Quinoa Bowl

A flavorful and healthy meal combining tender chicken, fresh veggies, and nutritious quinoa, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.