Pesto Chicken Quinoa Bowl

Name: Pesto Chicken Quinoa Bowl
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 serving
Ingredients: 2 tbsps olive oil; 1 large leek; 4 cloves garlic; ¾ cup prepared basil pesto; 1 cup cooked shredded chicken; 1 ½ cups quinoa; 3 cups boiling water; 1 cup cherry tomatoes; Salt; fresh basil, parmesan, and red pepper flakes

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Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
2
Course
Dinner
Cuisine
North American, Mediterranean, Italian, American

Pesto Chicken Quinoa Bowl

Zachary Lynch

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A quick and healthy meal using some shredded rotisserie chicken and some prepared basil pesto.

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Ingredients

Servings

2 tbsps olive oil
1 large leek, (white and light green portion diced)
4 cloves garlic, (minced)
¾ cup prepared basil pesto
1 cup cooked shredded chicken, (from leftover or rotisserie chicken)
1 ½ cups quinoa, (rinsed)
3 cups boiling water
1 cup cherry tomatoes, (halved)
Salt, (to taste)
fresh basil, parmesan, and red pepper flakes (for serving)

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Instructions

In a large flat saute pan or soup pot, heat the olive oil under medium heat. Add the leeks and a pinch of salt and saute until slightly browned, about 5 minutes. Then, add the garlic and stir in until fragrant, about 1 minutes.
Add the pesto, chicken, quinoa, and boiling water to the pan and season with a pinch of salt. Once, the water comes back to a boil, add the cherry tomatoes. Cover the pan, turn the heat to low and cook for 20 minutes.
After 20 minutes, turn off the heat and let pan sit for another 5 minutes covered. Then, uncover and gently fluff the quinoa. Serve with some fresh basil leaves, parmesan, and red pepper flakes.