When your weeknights call for something simple yet nutritious, this Pesto Chicken and Quinoa recipe is here to save the day. Packed with tender chicken, vibrant veggies, and the herby richness of pesto, this dish is a delightful blend of comfort and fresh flavors.
The quinoa cooks right in the crock pot, soaking up the juices from the chicken and fire-roasted tomatoes, making it irresistibly flavorful. Topped with melty mozzarella cheese and an extra drizzle of pesto, this dish is as satisfying as it is easy to prepare.
Whether it’s a busy weekday or a laid-back Sunday, this recipe is a crowd-pleaser the whole family will love—and you’ll love how effortless it is to make! Perfectly balanced and full of bright, zesty notes, it’s a meal you’ll turn to again and again.
Pesto Chicken and Quinoa
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 3/4 cup uncooked quinoa
- 1.5 cups low-sodium chicken broth
- 1 red bell pepper diced
- 14.5oz can fire roasted diced tomatoes OR crushed tomatoes
- juice & zest of one lemon
- 1 red onion, diced
- ½ cup pesto
- ½ cup- 1 cup shredded mozzarella cheese
Directions:
- Dice chicken into bite size chunks and season with salt and pepper. Chop other veggies.
- Add all ingredients to crockpot and cook on low for 6-8 hours on low setting.
- Remove lid, and stir well. Taste and add salt and pepper if needed. Top with shredded mozzarella cheese and replace lid. Let cheese melt- takes about 10 minutes
- Drizzle with pesto on top, and enjoy!
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I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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