Prep Time::15 mins
Cook Time::35 mins
Additional Time::5 mins
Total Time::55 mins
Servings::4
Ingredients
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Quinoa:
2 cups chicken stock
1 cup quinoa, rinsed
Lemon Dressing:
1 lemon, zested and juiced
3 tablespoons olive oil
1 teaspoon freshly cracked black pepper
¼ teaspoon salt
Bowl:
2 cups finely chopped cooked chicken
1 ½ cups water
1 (14 ounce) can diced tomatoes, drained
1 (4 ounce) package crumbled feta cheese
½ cup half-and-half
½ cup shredded carrots
1 tablespoon pesto sauce
1 teaspoon dried oregano
Directions
Make quinoa: Combine chicken stock and quinoa in a large pot over high heat; bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Make lemon dressing: Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a small bowl.
Make bowl: Stir lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into cooked quinoa. Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Spoon into individual bowls.
Cook’s Note
I use fully cooked frozen grilled chicken strips that I defrost in the microwave.