Pesto Chicken Quinoa Bowls
A dish — raw quinoa and chicken breasts carry it. On the table in about 20 minutes.
contains meat
Ingredients
US
Metric
- 350 ml raw quinoa
- 455 g chicken breasts
- 30 ml olive oil (plus more for the pan)
- 15 ml lemon juice
- 5 ml Italian seasoning (or dried oregano)
- 5 ml garlic powder (or 2 cloves, minced)
- 2 ml red pepper flakes (optional)
- 470 ml cherry tomatoes
- 1 medium zucchini, quartered and sliced
- 60 ml pesto (plus more to serve)
- Fresh basil and grated parmesan, to serve (optional)
Steps
- Boil salted water, add the quinoa, and cook about 15 minutes until tender. Drain well in a fine mesh strainer.
- Whisk the olive oil, lemon juice, Italian seasoning, garlic powder, and red pepper flakes in a large bowl with salt and pepper to taste. Add the chicken and toss to coat.
- Sear the chicken in an oiled skillet over medium-high heat, 5-6 minutes per side, until it reaches 165°F inside. Rest 5 minutes, then slice.
- Toss the tomatoes and zucchini in the leftover marinade bowl, then cook in the same pan over medium heat, 3-4 minutes, until the zucchini is tender and the tomatoes burst.
- Stir the pesto into the drained quinoa.
- Build the bowls with pesto quinoa, sliced chicken, and the vegetables. Finish with more pesto, basil, and parmesan.
Nutrition (estimated, per serving)
| Calories | 378 |
|---|---|
| Protein | 22.6 g |
| Fat | 29.7 g |
| Carbs | 4.8 g |
| Fiber | 1.4 g |
| Sodium | 243 mg |
Source
based.cooking (community recipes, public domain) — unlicense