Pesto Chicken Quinoa Bowl
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0
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Unrated
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2
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Course
Dinner
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Cuisine
North American, Mediterranean, Italian, American
Pesto Chicken Quinoa Bowl
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A quick and healthy meal using some shredded rotisserie chicken and some prepared basil pesto.
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Ingredients
- 2 tbsps olive oil
- 1 leek white and light green portion diced, large
- 4 cloves garlic minced
- ¾ cup basil pesto prepared
- 1 cup chicken from leftover or rotisserie chicken, cooked shredded
- 1 ½ cups quinoa rinsed
- 3 cups water boiling
- 1 cup cherry tomatoes halved
- salt to taste
- fresh basil for serving
- parmesan
- red pepper flakes
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.
Notes
- This recipe makes great leftovers for lunch the next day!
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