Description
A nutritious and vibrant meal featuring tender sautéed chicken, fluffy quinoa, and aromatic herb basil pesto. This Mediterranean-inspired bowl is packed with lean protein, complex carbohydrates, and fresh vegetables like spinach and cherry tomatoes, making it a perfect balanced lunch or dinner option for busy weeknights.
Ingredients
1.5 lbs Chicken breast, cubed
1.5 cups Quinoa, rinsed
0.5 cup Fresh basil pesto (non-alcoholic)
2 tbsp Extra virgin olive oil
3 cloves Garlic, minced
1 small Red onion, diced
1 cup Cherry tomatoes, halved
2 cups Fresh baby spinach
0.5 cup Feta cheese, crumbled
Salt and pepper to taste
Instructions
Combine 1.5 cups quinoa with 3 cups water in a medium saucepan and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Fluff quinoa with a fork and set aside to cool slightly.
Heat olive oil in a large skillet over medium-high heat.
Add cubed chicken to the skillet, season with salt and pepper, and cook for 6-8 minutes until golden and cooked through; remove to a plate.
In the same skillet, add diced onions and minced garlic, sautéing until translucent.
Fold in the fresh spinach and cherry tomatoes, cooking until the spinach is just wilted.
Return the chicken to the skillet, add the cooked quinoa, and stir in the pesto sauce until thoroughly combined.
Garnish with crumbled feta before serving.
Notes
Use a store-bought pesto verified to be free of wine or vinegar-based alcohol. Add toasted pine nuts or walnuts for extra crunch. Store in airtight containers for up to 3 days for meal prep.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg