Ingredients for Quinoa Pesto Feta And Chicken Stack
- Chicken Breasts
- Pesto Sauce
- 1 cup quinoa
- Water
- 1/4 cup crumbled feta cheese
- Green Onions
- Garlic Cloves
- Bell Peppers
- Butter
- Olive Oil
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How to Make Quinoa Pesto Feta And Chicken Stack
- Cook quinoa according to package directions. Fluff with a fork and set aside.
- While quinoa cooks, cut chicken breast into 1-inch cubes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (about 5-7 minutes), season with salt and pepper.
- In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup chopped bell peppers (any color) and sauté for 3-5 minutes until slightly softened.
- Stir in 1/4 cup pesto and combine with the cooked bell peppers.
- Layer the cooked quinoa in a bowl or on plates. Top with the sautéed chicken, pepper and pesto mixture, and crumble 1/4 cup feta cheese over the top.
- Garnish with fresh basil leaves (optional). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
13g
Fat
72g
Carbs
15g