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1-2-3 Eat! Paula’s Pesto Chicken Quinoa, Honey Garlic Carrots

Pesto Chicken Quinoa is a staple in the Chapman household. It can also be made with pasta and it’s just as good (or better depending on your preference).

Pesto Chicken Quinoa
Pesto Chicken Quinoa
1-2-3 Eat! Paula’s Pesto Chicken Quinoa, Honey Garlic Carrots
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Recipe by:Ryan Chapman
Servings
4
Servings:
Ingredients
Ingredients
Instructions
Paula’s Pesto Chicken Quinoa
  1. Process pesto by adding basil, 2 Tbsp. olive oil, pine nuts, parmesan cheese, and garlic, one item at a time, to a food processor, stopping to scrape bowl in between each ingredient. Add quinoa and 2 c. water to sauce pan. Heat to boiling. Cover, reduce heat, and simmer 15 minutes or until quinoa is cooked through.
  2. While quinoa is cooking, cook chicken breasts in oil, 5-6 minutes per side, or until no longer pink. Steam broccoli 5 minutes. Combine pesto, chicken, and broccoli, and quinoa in a large bowl. Divide evenly among 4 bowls.
Honey Garlic Carrots
  1. Place carrots in a medium saucepan. Cover with water. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove carrots with slotted spoon. Drain water. Dry saucepan. In the same saucepan, add olive oil, honey, garlic, and cayenne. Bring to a boil over med-high heat. Return carrots to pan and cook 5 min longer, stirring constantly, until the sauce caramelizes.

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