Pesto Chicken Quinoa Bowl Recipe

One of my favorite things about summer is the abundant amount of basil that is just flourishing in the garden. 2 skinless boneless chicken breasts sliced horizontally to create 4 thinner cutlets avocado or olive oil salt black pepper 2 cloves garlic pressed through garlic press 1 2 teaspoon lemon zest 2 teaspoons lemon juice 1 1 2 cups quinoa 2 3 4 cups chicken stock 1 2 cup sun dried tomatoes not packed in oil julienned. Cover reduce heat to low and simmer until the moisture is completely absorbed about 15 minutes.

Olivia Luz

The photographs for this 15 minute spinach pesto quinoa bowl have been refreshed. Serve in individual bowls. Season with salt and pepper to serve. Wash quinoa at least 3 times in a strainer. I mean goodness i named my blog after a bowl.

The original recipe from 2014 is the same. Stir the pesto through the quinoa. You guys know by now that i love bowls of food. This chicken pesto quinoa bowl is loaded with juicy chicken with pesto buttery quinoa greens and crispy roasted broccoli. Gently fold in 2 tablespoons of the yogurt pesto dressing making sure all of the ingredients are evenly coated.

Then i turned my attention to the grill. Stir lemon dressing chicken water diced tomatoes feta cheese half and half carrots pesto sauce and oregano into the cooked quinoa. Place the cooked quinoa in a large serving bowl. Protein packed quinoa mixed with kale shredded carrots and house roasted tomatoes topped with grilled all natural lemon chicken breast basil pesto sauce feta crumbles and fresh herbs. Add in the chopped chicken sundried tomatoes kale carrots and feta cheese.

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Fold the tomato into the mixture. I slipped a bag of pesto into a bowl of warm water. Season with salt and pepper to taste. Cook over medium heat stirring frequently until thick and creamy about 15 minutes. To assemble the quinoa bowl.

Bring the quinoa and chicken broth to a boil in a saucepan. I got that bad boy fired up and then i stopped to play a game of kickball with robbie. Add quinoa and water to a rice cooker and turn on. So fresh and delicious. Once the grill was hot and robbie had completely run circles around his dear old dad in the backyard i was ready for dinner.

Just the photos have been given a facelift. If you re cooking on the stove top add water and quinoa to a medium sauce pan on the stove cover and bring it to a low simmer for about 30 minutes or until the water is absorbed. Serves about 4 ingredients. To make the basil pesto vinaigrette combine basil olive oil vinegar lemon juice garlic and pine nuts in a food processor or blender and blend until smooth. To assemble divide cooked quinoa into two bowls and arrange chicken red peppers avocado and toasted pepitas on top.

To assemble divide cooked quinoa into two bowls and arrange chicken red peppers avocado and toasted pepitas on top. Just the photos have been given a facelift. Bring the quinoa and chicken broth to a boil in a saucepan. Fold the tomato into the mixture. Then i turned my attention to the grill.

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To make the basil pesto vinaigrette combine basil olive oil vinegar lemon juice garlic and pine nuts in a food processor or blender and blend until smooth. The original recipe from 2014 is the same. The photographs for this 15 minute spinach pesto quinoa bowl have been refreshed.