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 Leaner, Greener Chicken Quinoa

Try Matthew's amazing main!


  • 2 x cups quinoa

  • 4 x cups vegetable stock

  • 5ml olive oil

  • 2 x zucchinis, chopped into 1cm-thick rings

  • 1 x clove garlic, minced

  • 4 boneless skinless chicken breasts, cut into bite-sized pieces

  • Pesto

  • 85g fresh basil leaves

  • 2 x cloves garlic

  • 60g part-skim ricotta cheese

  • 20g grated parmesan cheese

  • 10ml olive oil

  • 10g pine nuts

  • Sea salt and ground black pepper to taste

  • 30ml vegetable stock, or as needed


  • 1.

    Add quinoa and vegetable stock to a pot and cook for 15 mins,or until stock is evaporated and quinoa has light and fluffy texture

  • 2.

    Heat oil in a large skillet over medium heat. Sauté garlic until tender then stir in chicken

  • 3.

    Cook until chicken is golden brown and cooked through

  • 4.

    Add zucchini and pesto sauce and cook until zucchini is soft

  • 5.

    Serve the pesto, chicken and zucchini on top of a bed of quinoa

  • Pesto:

  • 1.

    Chop basil, garlic and pine nuts in a food processor

  • 2.

    Add ricotta cheese to the basil mixture and process

  • 3.

    Repeat with parmesan, olive oil, salt and black pepper

  • 4.

    Add vegetable stock and process until sauce is smooth

  • 5.

    Add more stock if pesto is too thick

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