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–+ servings
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5 from 5 votes

Roasted Chicken Pesto Bowl

This diabetes-friendly sheet pan chicken pesto bowl offers a simple yet flavourful meal using minimal ingredients. It's a nutritious option that balances lean protein, fresh vegetables, and fibre to support steady blood sugar levels.
Servings: 2
Calories: 386.3kcal
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

Ingredients

  • 2 chicken breast boneless, skinless
  • 1/4 cup pesto sauce store-bought
  • 1 bunch asparagus trimmed
  • 1 cup cherry tomato halved
  • 1 cup quinoa cooked

Equipment

  • Baking sheet

Instructions

  • Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it.
  • Place the chicken breasts on the sheet pan and spread 1/4 cup of pesto sauce over each chicken breast, coating them evenly.
    2 chicken breast, 1/4 cup pesto sauce
  • Arrange the asparagus and cherry tomatoes around the chicken on the sheet pan. Option to drizzle with olive oil and lightly season with salt and pepper.
    1 bunch asparagus, 1 cup cherry tomato
  • Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Divide the quinoa between two bowls and top with the chicken and veggies.
    1 cup quinoa

Cooking Tips

  • Even Pesto Coating: Spread the pesto sauce evenly over the chicken for maximum flavour.
  • Veggie Arrangement: Arrange the asparagus and cherry tomatoes in a single layer for even roasting.
  • Check Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Quinoa Tips: Cook quinoa in advance and fluff it with a fork before serving.
  • Flavour Enhancements: Add a squeeze of lemon juice or a sprinkle of fresh herbs like basil or parsley before serving for extra flavour.

 

Nutrition

Nutrition Facts
Roasted Chicken Pesto Bowl
Amount per Serving
Calories
386.3
% Daily Value*
Fat
 
15.8
g
24
%
Saturated Fat
 
2.8
g
18
%
Trans Fat
 
0.01
g
Cholesterol
 
56.9
mg
19
%
Sodium
 
407.7
mg
18
%
Potassium
 
1090.7
mg
31
%
Carbohydrates
 
33.9
g
11
%
Fiber
 
8.3
g
35
%
Sugar
 
7.9
g
9
%
Protein
 
29.3
g
59
%
Vitamin C
 
30.6
mg
37
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
132.1
mg
13
%
Iron
 
7.2
mg
40
%
Magnesium
 
119.5
mg
30
%
Zinc
 
2.8
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.