Pesto Chicken Quinoa is a staple in the Chapman household. It can also be made with pasta and it’s just as good (or better depending on your preference).
Servings : 4
Ingredients
Paula’s Pesto Chicken Quinoa
- 1 cup fresh basil
- 3 Tbsp extra virgin olive oil divided
- 1/4 cup pine nuts
- 2 oz parmesan cheese
- 1 Tbsp bottled minced garlic
- 1 cup quinoa uncooked
- 2 boneless, skinless chicken breast cut into 1 in pieces
- 2 cups broccoli cut into florets
- 1 cup mushrooms sliced, optional
Honey Garlic Carrots
- 1 lb baby carrots
- 1 Tbsp extra virgin olive oil
- 1 Tbsp honey
- 1 Tbsp bottled minced garlic
- pinch cayenne pepper
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Instructions
Paula’s Pesto Chicken Quinoa
- Process pesto by adding basil, 2 Tbsp. olive oil, pine nuts, parmesan cheese, and garlic, one item at a time, to a food processor, stopping to scrape bowl in between each ingredient. Add quinoa and 2 c. water to sauce pan. Heat to boiling. Cover, reduce heat, and simmer 15 minutes or until quinoa is cooked through.
- While quinoa is cooking, cook chicken breasts in oil, 5-6 minutes per side, or until no longer pink. Steam broccoli 5 minutes. Combine pesto, chicken, and broccoli, and quinoa in a large bowl. Divide evenly among 4 bowls.
Honey Garlic Carrots
- Place carrots in a medium saucepan. Cover with water. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove carrots with slotted spoon. Drain water. Dry saucepan. In the same saucepan, add olive oil, honey, garlic, and cayenne. Bring to a boil over med-high heat. Return carrots to pan and cook 5 min longer, stirring constantly, until the sauce caramelizes.
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