Quinoa Chicken With Pesto Veggies Gluten Free Dairy Free Recipes
PESTO CHICKEN QUINOA BOWLS
This pesto chicken quinoa bowl is packed with herbs from the basil pesto and the Italian spice mix and gets a slight kick of heat from the red pepper. If you enjoy the flavor profile, this dish can also be made with orzo in place of quinoa.
Provided by Jasmine Smith
Categories Healthy Quinoa Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF. Line a large rimmed baking sheet with foil. Combine Italian seasoning, garlic, salt, pepper and crushed red pepper in a small bowl.
- Toss chicken, zucchini, tomatoes, oil and the Italian seasoning mixture together in a large bowl until evenly coated. Arrange chicken and vegetables in a single layer on the prepared baking sheet.
- Roast until the zucchini is tender, the tomatoes start to burst and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 20 minutes. Remove from oven; let cool for about 10 minutes. Transfer the chicken to a plate and shred, using 2 forks.
- Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until the liquid is absorbed, 12 to 15 minutes. Remove from heat; let stand for 5 minutes. Fluff with a fork.
- Transfer the cooked quinoa and the roasted vegetables (with any juices from the baking sheet) to a large bowl. Add pesto; gently fold together until well combined. Divide the mixture among 6 bowls. Top evenly with the shredded chicken; garnish with basil, if desired.
Nutrition Facts : Calories 327 calories, Carbohydrate 15 g, Cholesterol 104 mg, Fat 21 g, Fiber 3 g, Protein 23 g, SaturatedFat 4 g, Sodium 783 mg, Sugar 4 g
QUINOA CHICKEN WITH PESTO, & VEGGIES {GLUTEN-FREE, DAIRY-FREE}
Quick weeknight meal full of protein, and veggies. Quinoa chicken with pesto, zucchini, asparagus and avocado. Gluten and dairy free!
Provided by Vicky
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- In a pot heat 1 tablespoon oil over medium heat. Add half the garlic and the quinoa. Cook until lightly toasted 2-4 minutes. Add water, increase heat to high and bring to a boil. Add salt to taste. Reduce heat and simmer, covered 20 minutes or until cooked through.
- Heat remaining oil over medium heat and add zucchini. Cook until lightly browned on both sides and remove from pan.
- Add asparagus and cook until cooked through but still lightly crunchy. Add garlic, salt and red pepper flakes and cook until just aromatic.
- In a large bowl combine quinoa, chicken, zucchini, garlic, asparagus, pesto. Mix. Add avocado, lemon juice and spring mix. Mix lightly.
Nutrition Facts : Calories 421 kcal, Carbohydrate 35 g, Protein 16 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 109 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
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