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

Ingredients

  • 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)

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!