Try Matthew's amazing main!
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
Heat oil in a large skillet over medium heat. Sauté garlic until tender then stir in chicken
Cook until chicken is golden brown and cooked through
Add zucchini and pesto sauce and cook until zucchini is soft
Serve the pesto, chicken and zucchini on top of a bed of quinoa
Chop basil, garlic and pine nuts in a food processor
Add ricotta cheese to the basil mixture and process
Repeat with parmesan, olive oil, salt and black pepper
Add vegetable stock and process until sauce is smooth
Add more stock if pesto is too thick
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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