These Pesto Chicken Quinoa Bowls are full of flavor and perfect for a quick lunch or dinner. Pesto-marinated chicken with buttery quinoa and roasted veggies are the perfect match!
INGREDIENT :
1.5 pounds boneless, skinless chicken breast
1/2 cup pesto
1/4 cup red wine vinegar
1 tsp garlic powder
1/2 tsp salt
1 pound fresh green beans, ends trimmed
1 pint cherry tomatoes
spray oil and salt
1 cup quinoa
2 cups chicken broth
2 Tbsp butter
salt to taste
juice from half a lemon, optional
RECIPE DIRECTION :
Cut the chicken in to 1-2 inch chunks and place in a Ziploc bag.
Add pesto, red wine vinegar, garlic powder and salt.
Seal and toss to coat. Marinate in the fridge for 2-24 hours.
When ready to eat, cook the chicken in the air fryer at 400 degrees for 8 minutes or until chicken reaches 165 degrees. Cook time will depend on the size of your pieces.
To cook the green beans, place the beans and tomatoes on a baking sheet. Spray with oil and sprinkle with salt. Bake at 400 degrees for 15 minutes.
Cook quinoa according to package directions. Let sit covered for 10 minutes after removing from the heat. Stir in butter and season with salt and lemon juice to taste.
