add publicdomainrecipes.com recipes

content/pesto-chicken-quinoa-bowls.md

@@ -0,0 +1,35 @@
+---
+title: "Pesto Chicken Quinoa Bowls"
+tags: ['chicken', 'quinoa', 'pesto', 'italian', 'bowl']
+date: 2026-08-10
+author: mcginnisa
+---
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 1 1/2 cups raw quinoa
+- 1 lb chicken breasts
+- 2 tbsp olive oil, plus more for the pan
+- 1 tbsp lemon juice
+- 1 tsp Italian seasoning (or dried oregano)
+- 1 tsp garlic powder (or 2 cloves, minced)
+- 1/2 tsp red pepper flakes (optional)
+- 2 cups cherry tomatoes
+- 1 medium zucchini, quartered and sliced
+- 1/4 cup pesto, plus more to serve
+- Fresh basil and grated parmesan, to serve (optional)
+
+## Directions
+
+1. Boil salted water, add the quinoa, and cook about 15 minutes until tender. Drain well in a fine mesh strainer.
+2. Whisk the olive oil, lemon juice, Italian seasoning, garlic powder, and red pepper flakes in a large bowl with salt and pepper to taste. Add the chicken and toss to coat.
+3. Sear the chicken in an oiled skillet over medium-high heat, 5-6 minutes per side, until it reaches 165°F inside. Rest 5 minutes, then slice.
+4. Toss the tomatoes and zucchini in the leftover marinade bowl, then cook in the same pan over medium heat, 3-4 minutes, until the zucchini is tender and the tomatoes burst.
+5. Stir the pesto into the drained quinoa.
+6. Build the bowls with pesto quinoa, sliced chicken, and the vegetables. Finish with more pesto, basil, and parmesan.
+
+Oven method: bake the marinated chicken and vegetables at 400°F for 20-25 minutes instead of searing. Keeps 4 days in the fridge; store the pesto separately. Use a punchy pesto and be generous with the seasoning, or it can taste flat.