Indulge in a culinary journey with our Pesto Chicken and Veggies Quinoa—a dish that tantalizes the taste buds while nourishing the body. Bursting with vibrant colors and bold flavors, this recipe elevates the humble quinoa to new heights, combining it with succulent chicken breast and crisp vegetables. Each bite is a harmonious symphony of textures and tastes, making it a satisfying and wholesome meal for any occasion.
Nutritional Benefits: Aside from its delicious taste, our Pesto Chicken and Veggies Quinoa packs a punch in the nutrition department. Quinoa is a complete protein, providing all nine essential amino acids, making it an excellent choice for vegetarians and vegans alike. It’s also rich in fiber, vitamins, and minerals, promoting digestive health and overall well-being. Paired with lean chicken breast and an assortment of colorful vegetables, this dish offers a balanced combination of macronutrients and micronutrients, fueling your body with the energy it needs to tackle the day ahead.
Versatility in the Kitchen: One of the greatest aspects of our Pesto Chicken and Veggies Quinoa is its versatility. Feel free to get creative with the ingredients, swapping out vegetables based on what’s in season or what you have on hand. You can also customize the dish to suit your dietary preferences by using tofu or chickpeas instead of chicken for a vegetarian or vegan twist. Whether served as a hearty main course, a flavorful side dish, or even stuffed into bell peppers for a fun twist, this versatile dish is sure to become a staple in your culinary repertoire. Experiment with different herbs and spices to tailor the flavors to your liking and enjoy the endless possibilities our Pesto Chicken and Veggies Quinoa has to offer.
Ingredients for Pesto Chicken and Veggies Quinoa:
- 1 cup quinoa, rinsed
- 2 cups chicken broth or vegetable broth
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
- Fresh basil leaves for garnish
- A spoonful of pesto sauce
Instructions:
- In a saucepan, combine the quinoa and chicken broth (or vegetable broth) and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
- While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add a little more olive oil if needed, then add the diced red and yellow bell peppers, zucchini, and cherry tomatoes. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-6 minutes.
- Return the cooked chicken to the skillet with the vegetables, and add the cooked quinoa. Stir everything together until well combined and heated through. Season with salt and pepper to taste and add a spoonful of your favorite pesto sauce.
- Serve the Pesto Chicken and Veggies Quinoa hot, garnished with grated Parmesan cheese and fresh basil leaves for a burst of color and freshness.
Prep and Cook Time: Whip up our Pesto Chicken and Veggies Quinoa with ease, with just 15 minutes of prep time and a quick 20 minutes of cooking. Effortlessly prepare this nutritious and flavorful dish for a wholesome meal that’s ready in no time.
Serving Size and Indulgence Factor: This recipe yields 4 servings, making it perfect for a family dinner or meal prep for the week ahead. With each serving containing approximately 350-400 calories, it’s a satisfying and nourishing dish that’s sure to please even the pickiest eaters.
Indulge in Vibrant Flavors: Indulge in the vibrant flavors of our Pesto Chicken and Veggies Quinoa—a dish that’s bursting with freshness and wholesome goodness. Each bite offers a delightful harmony of tender chicken, nutritious quinoa, and colorful vegetables, all brought together by the aromatic and zesty notes of homemade pesto.
Elevate Your Dining Experience: Elevate your dining experience with our Pesto Chicken and Veggies Quinoa—a dish that’s as nutritious as it is delicious. Whether enjoyed as a standalone meal or paired with your favorite side salad, this wholesome and flavorful quinoa dish is guaranteed to satisfy your cravings and leave you feeling satisfied and nourished.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups chicken broth or vegetable broth
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
- Fresh basil leaves for garnish
- A spoonful of pesto sauce
Instructions
- In a saucepan, combine the quinoa and chicken broth (or vegetable broth) and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
- While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add a little more olive oil if needed, then add the diced red and yellow bell peppers, zucchini, and cherry tomatoes. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-6 minutes.
- Return the cooked chicken to the skillet with the vegetables, and add the cooked quinoa. Stir everything together until well combined and heated through. Season with salt and pepper to taste.
- Remove the skillet from the heat and drizzle with your favorite pesto sauce, stirring gently to coat the quinoa, chicken, and vegetables with the flavorful pesto.
- Serve the Pesto Chicken and Vegetable Quinoa hot, garnished with grated Parmesan cheese and fresh basil leaves for a burst of color and freshness.