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air fryer pesto chicken quinoa bowl

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Air Fryer Pesto Chicken Quinoa Bowl

This air fryer pesto chicken quinoa bowl is a hearty dinner, with air fried, seasoned chicken and zucchini spears atop fluffy, whole-grain quinoa, fresh tomatoes, and crumbled feta.

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 (see note)
  • 10 basil leaves, chopped
  • 1 cup grape tomatoes, chopped
  • 1/4 cup crumbled feta cheese

Directions:

  1. Mix together pesto and garlic powder in a bowl. Add chicken to bowl and stir until evenly coated.
  2. In a separate bowl mix together olive oil, pepper flakes, salt, and black pepper. Add zucchini to the bowl and stir until evenly coated.
  3. Preheat an air fryer to 400 degrees F (200 degrees C).
  4. Lightly spray air fryer with nonstick spray. Place chicken on one side, and place seasoned zucchini on the other side.
  5. Fry in the preheated air fryer until an instant-read thermometer inserted into the center of chicken reads 165 degrees F (74 degrees C), about 10 minutes.
  6. Mix cooked quinoa and chopped basil leaves together.
  7. In a bowl place 1 cup quinoa, ½ cup chopped tomatoes, half the chicken breasts, and half the zucchini spears. Top each bowl with half the feta cheese and serve.

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