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Pesto Chicken Quinoa

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

Author: Ryan Chapman
Servings : 4

Ingredients

Paula’s Pesto Chicken Quinoa

  • 1 cup fresh basil
  • 3 Tbsp extra virgin olive oil divided
  • 1/4 cup pine nuts
  • 2 oz parmesan cheese
  • 1 Tbsp bottled minced garlic
  • 1 cup quinoa uncooked
  • 2 boneless, skinless chicken breast cut into 1 in pieces
  • 2 cups broccoli cut into florets
  • 1 cup mushrooms sliced, optional

Honey Garlic Carrots

  • 1 lb baby carrots
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp honey
  • 1 Tbsp bottled minced garlic
  • pinch cayenne pepper

Instructions

Paula’s Pesto Chicken Quinoa

  • 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.
  • 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

  • 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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