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Pesto Chicken Quinoa Bowl
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Pesto Chicken Quinoa Bowl

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

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!