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pesto chicken quinoa bowl

Pesto Chicken Quinoa Bowl

A quick and healthy meal using some shredded rotisserie chicken and some prepared basil pesto.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Author: Max Cozzi
Servings: 2

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

  • 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.
  • 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.
  • 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!
Course: dinner
Cuisine: American, Italian, Mediterranean, pacific northwest
Keyword: basil, chicken, easy, healthy, one pan, pesto, quick, quinoa, quinoa bowl, tomato
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