Looking for some healthy meal inspiration this week?
This Chicken Pesto with Quinoa is a favorite in our house.
1 cup white quinoa
1 1/2 cups chicken stock
4 x 170g chicken breast fillets
2 tablespoons olive oil
1/4 cup pepitas pumpkin seeds
1 tablespoon lemon juice
1/3 cup pesto
1 bunch broccolini
Place quinoa and stock in a saucepan over medium heat. Bring to the boil, cover and simmer for 15 minutes until soft. Leave to stand, covered, for 5 minutes.
How to Poach Chicken
Place chicken in a pan of simmering, salted water. Simmer gently for 5 minutes, then remove from heat, cover and stand for 15-20 minutes until cooked through. Remove from water and shred with a fork.
Boil broccolini in a seperate pot unti tender and leave to stand
Heat the oil in a pan and add pumpkin seeds and cook until golden
Put the shredded chicken in a large bowl with lemon juice and remaining tablespoon oil, then add the remaining ingredients and combine.
Ready to serve!