Ingredients
Units
Scale
- 2–3 grilled chicken breast (sliced)
- 4 Tbsp prepared pesto sauce
- 4 Tbsp Ranch dressing
- Juice of 2 lemons (divided)
- 1 cup cherry or grape tomatoes
- 1 cup thinly sliced carrots
- 2 cups baby kale
- 1 tsp salt (or to taste)
- Feta cheese
- 1–1/2 cups of cooked quinoa
Instructions
- Prepare the quinoa first.
- While that is cooking mix up the pesto sauce. (4 T of prepared pesto sauce mixed with 4 T Ranch dressing)
- Set aside.
- Slice the tomatoes in half and saute in olive oil and juice of one lemon until just softened and slightly browned.
- Set aside.
- Using the same pan, saute the carrots for 2-3 minutes. Add the kale and cook until just slightly wilted. It will continue to wilt from the heat so don’t cook too long.
- Set aside.
- Slice the chicken into small pieces and add to the pan along with a Tbsp of the mixed pesto sauce.
- Cook until done and then add the veggies and quinoa to the pan. Toss with half of the sauce. Warm through.
- Place into serving bowls, top with feta cheese and a drizzle of the remaining pesto sauce and the juice of the remaining lemon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
