Chicken, Quinoa and Broccoli with Pesto Sauce Recipe

Pesto sauce adds a great burst of flavor and color to any food. Here's a one-bowl meal that will feel more like a comfort food than a healthy meal option.


2 cups water
1 cup uncooked quinoa
1/2 lb. boneless, skinless chicken breasts
1 onion
cloves of garlic
Non-stick cooking spray
1 bunch of broccoli florets
4 oz. pesto sauce
Salt and pepper to taste


Set a medium-sized pot on the stove with two cups of water. Add 1 tsp. salt to the water.

Rinse the quinoa in a fine mesh sieve. When the water is boiling, pour it in, stir and cover. Turn the heat down to a simmer and let it cook for about 15-20 minutes. When the water is all absorbed, turn off the heat but leave the quinoa covered until you're ready to serve.

In the meantime, cut chicken into cubes. Slice onions thinly. Mince the garlic. Cut the broccoli florets into bite-sized pieces. Reserve the stems for another use.

Place a large skillet over medium-high heat and spray it with nonstick cooking spray. Throw in the onions and sauté them until they begin to get soft and translucent.

Add the garlic and the chicken cubes and sauté until they are opaque, about 5 minutes.

Add the broccoli. Cover and reduce heat to medium-low. Let the chicken and broccoli cook together for about 5 minutes, until the broccoli is a vibrant green and crisp-tender.

Add the pesto sauce to the chicken and broccoli. Stir it in well. Add salt and pepper to taste.

Fluff the quinoa and toss with the chicken mixture to blend. Serve in a bowl. Makes 4 servings.

Photo: Good Dinner Mom