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Pesto Chicken & Mozzarella Veggie Bowls - Fresh, Fast, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • Pesto: 1/2 to 3/4 cup good-quality basil pesto (store-bought or homemade)
  • Mozzarella: 8 ounces fresh mozzarella pearls or diced fresh mozzarella
  • Veggies: 1 pint cherry or grape tomatoes, 1 large zucchini, 1 red bell pepper, 1 small red onion, 2 cups broccoli florets, 2 cups baby spinach (optional for the base)
  • Grains or base: 3 cups cooked quinoa, farro, brown rice, couscous, or cauliflower rice
  • Seasoning: Kosher salt, black pepper, red pepper flakes (optional)
  • Extras: 2 tablespoons olive oil, 1 lemon, 1/4 cup grated Parmesan (optional), fresh basil for garnish (optional), balsamic glaze (optional)

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line two sheet pans with parchment for easy cleanup.
  2. Chop the veggies: Halve the cherry tomatoes. Cut zucchini and bell pepper into bite-size pieces. Slice the red onion into wedges. Break broccoli into small florets.
  3. Season the veggies: Toss all veggies with 1–2 tablespoons olive oil, a big pinch of salt, and black pepper. Spread them out on the sheet pans. Keep tomatoes grouped so they don’t roll everywhere.
  4. Roast: Roast veggies for 18–22 minutes, stirring once, until the edges are golden and the broccoli is tender with a little char. Tomatoes should be jammy.
  5. Cook the grains: While veggies roast, prepare your base. Cook quinoa, rice, or farro according to package directions, or warm leftover grains. Fluff with a fork and season with a pinch of salt and a squeeze of lemon.
  6. Season the chicken: Pat chicken dry. Cut into 1-inch pieces or thinly slice. Season with salt and pepper.
  7. Sear the chicken: Heat a large skillet over medium-high. Add a drizzle of oil. Cook chicken in a single layer, 3–5 minutes per side, until browned and cooked through. Work in batches if needed so it browns instead of steams.
  8. Toss with pesto: Reduce heat to low. Add 1/2 cup pesto to the skillet and toss to coat. If it looks thick, add a splash of water or a squeeze of lemon to loosen. Taste and adjust salt.
  9. Warm the mozzarella gently: Remove skillet from heat. Stir in mozzarella pearls, letting them soften and get a little melty from the residual heat. Don’t overheat or they’ll turn rubbery.
  10. Build the bowls: Add a scoop of grains or a handful of spinach to each bowl. Top with roasted veggies and pesto chicken with mozzarella. Spoon over any extra pesto from the pan.
  11. Finish and serve: Add a squeeze of lemon, a sprinkle of Parmesan, red pepper flakes for heat, fresh basil, or a light drizzle of balsamic glaze. Serve warm or at room temperature.