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Quinoa, Pesto, Feta and Chicken Stack

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

by junk2177·published 2007-05-30

Chicken Breast

Servings

6 serving(s)

Total time

45 min

prep 15 min

Calories / serving

611 kcal

Ingredients (10)

serves

Instructions (11 steps)

01Sauté chicken breasts using the butter. Slice into fajita size strips or dice.
02Rinse the quinoa.
03Bring 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.
04Dice veggies and garlic.
05In a pan bring olive oil up to temperature using high heat. Add onions stir quickly to coat with oil. Don't let them brown.

06Add garlic and stir again.

07Add diced peppers and stir.

08Reduce heat to low and sweat them for about 15 minutes.

09When the veggies are finished, drain if necessary, and mix with the pesto sauce.

10Serve by putting a serving of quinoa on a plate, top with veggie and pesto mix, then put chicken on and top with feta.

11If you prefer you can do this without the chicken and my family finds it delicious.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.