Quinoa, Pesto, Feta and Chicken Stack |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Sautéed Chicken served over a bed of quinoa, pesto and peppers, topped with feta cheese. Ingredients:
4 chicken breasts |
8 ounces pesto sauce |
2 cups quinoa |
4 cups water |
8 ounces feta cheese |
6 green onions |
4 garlic cloves |
3 bell peppers (1 green, 1 yellow, 1 red) |
4 tablespoons butter |
2 tablespoons olive oil |
Directions:
1. Sauté 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.
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