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    You are in: Home / Recipes / Quinoa, Pesto, Feta and Chicken Stack Recipe
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    Quinoa, Pesto, Feta and Chicken Stack

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef #504481's Note:

    Sautéed Chicken served over a bed of quinoa, pesto and peppers, topped with feta cheese.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sauté chicken breasts using the butter. Slice into fajita size strips or dice.
    2. 2
      Rinse the quinoa.
    3. 3
      Bring water to boil, add quinoa, bring back to a boil. Reduce heat to medium and cook for about 12 min or until water is absorbed. Remove from heat and let stand for 15 minutes.
    4. 4
      Dice veggies and garlic.
    5. 5
      In a pan bring olive oil up to temperature using high heat. Add onions stir quickly to coat with oil. Don't let them brown.
    6. 6
      Add garlic and stir again.
    7. 7
      Add diced peppers and stir.
    8. 8
      Reduce heat to low and sweat them for about 15 minutes.
    9. 9
      When the veggies are finished, drain if necessary, and mix with the pesto sauce.
    10. 10
      Serve by putting a serving of quinoa on a plate, top with veggie and pesto mix, then put chicken on and top with feta.
    11. 11
      If you prefer you can do this without the chicken and my family finds it delicious.

    Ratings & Reviews:

    Read All Reviews (5)

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    Nutritional Facts for Quinoa, Pesto, Feta and Chicken Stack

    Serving Size: 1 (442 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 611.3
     
    Calories from Fat 297
    48%
    Total Fat 33.0 g
    50%
    Saturated Fat 14.4 g
    72%
    Cholesterol 117.8 mg
    39%
    Sodium 582.2 mg
    24%
    Total Carbohydrate 45.2 g
    15%
    Dietary Fiber 4.7 g
    19%
    Sugars 3.4 g
    13%
    Protein 34.2 g
    68%

    The following items or measurements are not included:

    pesto sauce

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