Cheesy Pesto Chicken and Broccoli Quinoa Skillet
User Reviews
4.4
Cheesy Pesto Chicken and Broccoli Quinoa Skillet
Description
The recipe starts by browning chicken breast pieces in olive oil with fresh shallots and garlic, seasoned simply with salt and pepper. Next, chicken broth, pesto, and uncooked quinoa are added and brought to a boil before lowering to a simmer, covered to cook for 12 minutes. This method gently steams the quinoa and infuses it with the pesto and broth flavors.
After the initial cooking, broccoli florets and baby spinach are stirred in and the skillet is covered again to allow the greens to wilt and the broccoli to cook until tender, about 8 minutes longer. Any excess broth can be drained off for a less soupy consistency. Finally, shredded mozzarella cheese is sprinkled on top and melted under a lid, creating a creamy cheese layer that complements the herby pesto and tender vegetables.
This meal offers a balanced mix of protein, greens, and whole grains all cooked in one pan, making it convenient and flavorful for everyday dinners. The dish can be served on its own as a nourishing, satisfying skillet meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- 1/3 cup shallot finely chopped
- 2 cloves garlic minced
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 3/4 cup chicken broth low sodium
- 2 tablespoons pesto
- 1 cup quinoa uncooked
- 2 cups broccoli florets
- 1 cup baby spinach approximately 2 handfuls, packed
- 1/2 cup mozzarella cheese shredded, part skim
Instructions
- Heat the olive oil in a large, fairly deep skillet over medium-high heat. When the oil is hot, add the chicken and spread it into a single layer. Season with salt and pepper. Let it brown for about 2 minutes before moving it. Add in the shallots and garlic and sauté another 2 minutes (chicken should be cooked on outsides but inside doesn't need to be fully cooked through at this point).
- Stir in the chicken broth, pesto and quinoa. Season with a little more salt and pepper. Bring to a full boil then cover with a lid and reduce the heat to a simmer. Cook 12 minutes.
- After 12 minutes add in the broccoli and spinach, recover and simmer about 8 minutes longer or until quinoa and broccoli have cooked through (if there is still excess broth in the bottom at this point, you can use a spoon to carefully drain it off if desired). Taste for seasoning then sprinkle the mozzarella cheese over top. Cover and heat 1 - 2 minute until cheese has melted.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 41g | 82% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 81mg | 27% |
| Sodium | 243mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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