Quinoa, Pesto, Feta And Chicken Stack – a delicious recipe with chicken breasts, pesto sauce, quinoa, water, feta cheese, green onions. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Saute chicken breasts using the butter. Slice into fajita size strips or dice.
2
Rinse the quinoa.
3
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.
4
Dice veggies and garlic.
5
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.
6
Add garlic and stir again.
7
Add diced peppers and stir.
8
Reduce heat to low and sweat them for about 15 minutes.
9
When the veggies are finished, drain if necessary, and mix with the pesto sauce.
10
Serve by putting a serving of quinoa on a plate, top with veggie and pesto mix, then put chicken on and top with feta.
11
If you prefer you can do this without the chicken and my family finds it delicious.
792
kcal
Calories
42
g
Fat
52
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 chicken breasts, 8 ounces pesto sauce, 2 cups quinoa, 4 cups water, and more.
Yes, Quinoa, Pesto, Feta And Chicken Stack falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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