Chicken Pesto Bowls Recipe

Recipe By 12 Tomatoes

Chicken and rice is a dish thats beloved around the world in its various forms, but this recipe takes that traditional formula and mixes it up a bit. Instead of rice, these chicken pesto bowls have a base of quinoa. This dry good is often called a grain, but its actually a seed. The plant is native to south america, but has been gaining popularity over the past decade since its a change of pace from rice and offers more nutrients than rice does.

4
26 Rating -
Rate
Non Vegdiet
1hr 11minstotal
25minsPrep
46minsCook
1hr 11m.total
25m.Prep
46m.Cook
Chicken Pesto Bowls
plan
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ingredients serve

Ingredients for Chicken Pesto Bowls Recipe

  • 1/2 cup Dry quinoa
  • 1/2 Head of broccoli, chopped
  • 1.50 tablespoon Olive oil, divided
  • As required Salt and pepper to taste
  • 1/2 pound Boneless, skinless chicken breast
  • 1/4 cup Frozen peas, thawed
  • 0.13 teaspoon Dried oregano
  • 1/2 tablespoon Butter
  • 1/4 cup Pesto
  • 2.50-3 Plum tomatoes, quartered
  • As required Parmesan cheese for garnish
Nutrition
value
1051
calories per serving
50 g Fat72 g Protein74 g Carbs26 g FiberOther

Current Totals

  • Fat
    50g
  • Protein
    72g
  • Carbs
    74g
  • Fiber
    26g

MacroNutrients

  • Carbs
    74g
  • Protein
    72g
  • Fiber
    26g

Fats

  • Fat
    50g

Vitamins & Minerals

  • Calcium
    320mg
  • Iron
    12mg
  • Vitamin A
    3752mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    23mg
  • Vitamin B6
    2mg
  • Vitamin B9
    343mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    140mg
  • Vitamin E
    7mg
  • Copper
    1mcg
  • Magnesium
    249mg
  • Manganese
    2mg
  • Phosphorus
    762mg
  • Selenium
    53mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By 12 Tomatoes