Quinoa Pesto Feta And Chicken Stack Recipes

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QUINOA, PESTO, FETA AND CHICKEN STACK



Quinoa, Pesto, Feta and Chicken Stack image

Make and share this Quinoa, Pesto, Feta and Chicken Stack recipe from Food.com.

Provided by junk2177

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

4 chicken breasts
8 ounces pesto sauce
2 cups quinoa
4 cups water
8 ounces feta cheese
6 green onions
4 garlic cloves
3 bell peppers (1 green, 1 yellow, 1 red)
4 tablespoons butter
2 tablespoons olive oil

Steps:

  • Sauté chicken breasts using the butter. Slice into fajita size strips or dice.
  • Rinse the quinoa.
  • Bring water to boil, add quinoa, bring back to a boil. Reduce heat to medium and cook for about 12 min or until water is absorbed. Remove from heat and let stand for 15 minutes.
  • Dice veggies and garlic.
  • In a pan bring olive oil up to temperature using high heat. Add onions stir quickly to coat with oil. Don't let them brown.
  • Add garlic and stir again.
  • Add diced peppers and stir.
  • Reduce heat to low and sweat them for about 15 minutes.
  • When the veggies are finished, drain if necessary, and mix with the pesto sauce.
  • Serve by putting a serving of quinoa on a plate, top with veggie and pesto mix, then put chicken on and top with feta.
  • If you prefer you can do this without the chicken and my family finds it delicious.

Nutrition Facts : Calories 611.3, Fat 33.1, SaturatedFat 14.4, Cholesterol 117.9, Sodium 582.3, Carbohydrate 45.2, Fiber 4.8, Sugar 3.4, Protein 34.3

COPYCAT FIRST WATCH® QUINOA POWER BOWL



Copycat First Watch® Quinoa Power Bowl image

This is a copycat recipe of First Watch®'s Quinoa Power Bowl. I think you are really going to enjoy this protein-packed quinoa mixed with grilled chicken, lemon, feta, roasted tomatoes, and shredded carrots. The recipe is quite simple, and the dish is a complete meal all-in-one, so it takes the guesswork out of what side dishes to prepare to ensure a balanced meal of protein, whole grains, and fresh veggies.

Provided by Lisa Buckholts

Categories     Meat and Poultry Recipes     Chicken

Time 55m

Yield 4

Number Of Ingredients 14

2 cups chicken stock
1 cup quinoa, rinsed
1 lemon, zested and juiced
3 tablespoons olive oil
1 teaspoon freshly cracked black pepper
¼ teaspoon salt
2 cups finely chopped cooked chicken
1 ½ cups water
1 (14 ounce) can diced tomatoes, drained
1 (4 ounce) package crumbled feta cheese
½ cup half-and-half
½ cup shredded carrots
1 tablespoon pesto sauce
1 teaspoon dried oregano

Steps:

  • Combine chicken stock and quinoa in a large pot over high heat; bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
  • Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a small bowl to make lemon dressing.
  • Stir lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into the cooked quinoa. Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Spoon into individual bowls.

Nutrition Facts : Calories 575.2 calories, Carbohydrate 38.8 g, Cholesterol 94.7 mg, Fat 33.2 g, Fiber 5.9 g, Protein 30.8 g, SaturatedFat 11 g, Sodium 1203.1 mg, Sugar 5 g

PESTO QUINOA



Pesto Quinoa image

I got this recipe from a friend who was living in Ecuador. Quinoa was a staple of her diet there; it is a great source of protein.

Provided by Sarah

Categories     Side Dish     Grain Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 cup quinoa, rinsed and drained
2 cups chicken broth
2 tablespoons basil pesto
1 tomato, diced
salt and pepper to taste

Steps:

  • Bring the quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until the moisture is completely absorbed, about 15 minutes. Remove from heat; stir the pesto through the quinoa. Fold the tomato into the mixture. Season with salt and pepper to serve.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 28.7 g, Cholesterol 2.5 mg, Fat 6.1 g, Fiber 4.2 g, Protein 7.3 g, SaturatedFat 1 g, Sodium 70.3 mg, Sugar 1 g

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