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Pesto Chicken Quinoa Bowl

4.6
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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
4 servings
Lunch Dinner
Pesto Chicken Quinoa Bowl
Ingredients
  • 2 cups chicken stock
  • 1 cup quinoa, rinsed
  • 1 lemon, zested and juiced
  • 3 tablespoons olive oil
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon salt
  • 2 cups finely chopped cooked chicken
  • 1 1/2 cups water
  • 1 (14 ounce) can diced tomatoes, drained
  • 1 (4 ounce) package crumbled feta cheese
  • 1/2 cup half-and-half
  • 1/2 cup shredded carrots
  • 1 tablespoon pesto sauce
  • 1 teaspoon dried oregano
Instructions
1
Prepare quinoa: Place quinoa and chicken stock in a large vessel over high heat; bring to a rolling boil. Decrease the heat to low and allow quinoa to become tender, approximately 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
2
Create a citrus sauce: Mix lemon zest, fresh lemon juice, olive oil, black pepper, and salt in a small container.
3
Assemble the dish: Combine lemon sauce, cooked chicken, water, diced tomatoes, crumbled feta cheese, half-and-half, grated carrots, pesto sauce, and dried oregano into cooked quinoa. Cook over medium heat, stirring constantly, until the mixture thickens and becomes creamy, approximately 15 minutes. Serve in individual portions.