- ⏲️ Prep time: 10 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 4
Ingredients
- 1 1/2 cups raw quinoa
- 1 lb chicken breasts
- 2 tbsp olive oil, plus more for the pan
- 1 tbsp lemon juice
- 1 tsp Italian seasoning (or dried oregano)
- 1 tsp garlic powder (or 2 cloves, minced)
- 1/2 tsp red pepper flakes (optional)
- 2 cups cherry tomatoes
- 1 medium zucchini, quartered and sliced
- 1/4 cup pesto, plus more to serve
- Fresh basil and grated parmesan, to serve (optional)
Directions
- Boil salted water, add the quinoa, and cook about 15 minutes until tender. Drain well in a fine mesh strainer.
- Whisk the olive oil, lemon juice, Italian seasoning, garlic powder, and red pepper flakes in a large bowl with salt and pepper to taste. Add the chicken and toss to coat.
- Sear the chicken in an oiled skillet over medium-high heat, 5-6 minutes per side, until it reaches 165°F inside. Rest 5 minutes, then slice.
- Toss the tomatoes and zucchini in the leftover marinade bowl, then cook in the same pan over medium heat, 3-4 minutes, until the zucchini is tender and the tomatoes burst.
- Stir the pesto into the drained quinoa.
- Build the bowls with pesto quinoa, sliced chicken, and the vegetables. Finish with more pesto, basil, and parmesan.
Oven method: bake the marinated chicken and vegetables at 400°F for 20-25 minutes instead of searing. Keeps 4 days in the fridge; store the pesto separately. Use a punchy pesto and be generous with the seasoning, or it can taste flat.
Contributor(s)
- mcginnisa