Pesto Chicken Quinoa Bowls (Meal Prep)
Prep time: 
Cook time: 
Total time: 
Serves: 4
Instant Pot Chicken with a homemade pesto over quinoa, and veggies. Perfect for portion control, and packed with fresh flavor!
Homemade Pesto
  • 1 cup fresh basil leaves
  • 3 cloves garlic, peeled
  • 3 tbsp pine nuts
  • ⅓ cup freshly grated Parmesan cheese
  • ⅓ cup extra-virgin olive oil
  • Kosher salt and pepper, to taste
Chicken Bowl
  • 1 pound skinless, boneless chicken breast
  • 1 tsp Kosher salt
  • 1 tsp onion powder
  • 1 tbsp butter
  • 1 cup pesto sauce (recipe above for homemade)
  • 1 cup quinoa, cooked
  • 1 cup green beans
  • 1 cup cauliflower crumbles (optional)
  • 1 cup any veggies you'd like to mix in
Homemade Pesto
  1. Combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running to pulse, add olive oil in a slow stream until emulsified; set aside.
Chicken Bowl
  1. Add chicken breast to Instant Pot. Season chicken on both sides with spices. Top with pesto, and butter.
  2. Cover and press the “poultry” button then add 5 minutes to cook the chicken for a total of 20 minutes.Once the Instant Pot releases the pressure, put the chicken onto a plate and use two forks to shred.
  3. While chicken is cooking, make 1 cup of quinoa according to package directions.
  4. Divide 4 bowls and add quinoa, and chicken equally (should get approx 4 ounces of chicken per bowl), and top with any additional veggies you desire.
Nutrition Information
Serving size: 1 Calories: 536 Fat: 30 Carbohydrates: 35 Sugar: 2 Fiber: 4 Protein: 34
Recipe by Casa de Crews at