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Dinner · Italian · Weeknight

Pesto Chicken Quinoa Bowls

Chicken, done properly, from the public-domain kitchen — kept the way its author wrote it.

Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.

Ingredients serves 4

  • 1½ cupsraw quinoa
  • 1 lbchicken breasts
  • 2 tbspolive oil, plus more for the pan
  • 1 tbsplemon juice
  • 1 tspItalian seasoning (or dried oregano)check the label: may contain gluten
  • 1 tspgarlic powder (or 2 cloves, minced)
  • ½ tspred pepper flakes (optional)
  • 2 cupscherry tomatoes
  • 1 mediumzucchini, quartered and sliced
  • ¼ cuppesto, plus more to serve
  • Fresh basil and grated parmesan, to serve (optional)

Method one step at a time, with timers in the app

  1. Boil salted water, add the quinoa, and cook about 15 minutes until tender. Drain well in a fine mesh strainer.⏱ 15 min
  2. Whisk the olive oil, lemon juice, Italian seasoning, garlic powder, and red pepper flakes in a large bowl with salt and pepper to taste. Add the chicken and toss to coat.
  3. Sear the chicken in an oiled skillet over medium-high heat, 5-6 minutes per side, until it reaches 165°F inside. Rest 5 minutes, then slice.⏱ 5 min
  4. Toss the tomatoes and zucchini in the leftover marinade bowl, then cook in the same pan over medium heat, 3-4 minutes, until the zucchini is tender and the tomatoes burst.⏱ 3 min
  5. Stir the pesto into the drained quinoa.
  6. Build the bowls with pesto quinoa, sliced chicken, and the vegetables. Finish with more pesto, basil, and parmesan.

Allergens, with the fine print read

Original recipe by mcginnisa, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.

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