Air Fryer Pesto Chicken Quinoa Bowl — a healthy bowl with pesto-marinated chicken cooked in the air fryer, roasted zucchini, fluffy quinoa, fresh tomatoes and crumbled feta. Fast, protein-rich and ideal for weeknights.
Prep Time: 10 mins • Cook Time: 10 mins • Total Time: 20 mins • Servings: 2
Ingredients
- 2 tsp prepared pesto
- ¼ tsp garlic powder
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tsp olive oil
- 1/8 tsp crushed red pepper flakes (optional)
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- 1 medium zucchini, cut into spears
- Nonstick cooking spray
- 2 cups cooked quinoa (see note)
- 10 fresh basil leaves, chopped
- 1 cup grape tomatoes, halved or chopped
- ¼ cup crumbled feta cheese
Directions
- Marinate chicken: in a bowl combine pesto and garlic powder; toss chicken pieces to coat.
- Season zucchini: in a separate bowl toss zucchini with olive oil, red pepper flakes, salt and pepper.
- Preheat air fryer to 400°F (200°C). Lightly spray the basket with nonstick spray. Arrange chicken on one side and zucchini on the other (or cook in batches).
- Air fry 9–11 minutes, shaking halfway through, until chicken reaches 165°F (74°C) and zucchini is tender with charred edges.
- Build bowls: combine cooked quinoa with chopped basil. Divide quinoa into bowls, top with tomatoes, chicken and zucchini. Sprinkle with feta and serve.
Editor’s Note: To cook quinoa: rinse ¾ cup dry quinoa under cold water; simmer with 1½ cups water until tender (15–20 minutes).
Cook’s Note
- This bowl is highly customizable — swap quinoa for brown rice or cauliflower rice. Add avocado for healthy fats.
- Air fryer times vary; cut chicken evenly for consistent cooking.
Nutrition Facts (per serving)
- Calories: 739 • Total Fat: 23 g • Saturated Fat: 7 g • Cholesterol: 209 mg • Sodium: 519 mg • Carbs: 47 g • Fiber: 7 g • Sugars: 6 g • Protein: 84 g