15-minute pesto chicken & quinoa

A healthy dinner doesn’t need to take hours to prepare, especially when you get home starving.
This 15-minute pesto chicken & quinoa recipe ticks many nutrition boxes (low carb/ high protein, 3 portions of veg & lots of nutrients) but uses some shortcuts or “cheat” ingredients to get the job done quicker.
If you have an extra 10 minutes, it’s easy enough to cook your own quinoa and make your own pesto (recipe here). If you don’t, try and look for a pesto with no added sugar and use plain pre-cooked quinoa.

10 minute chicken & quinoa.JPG

Ingredients to feed 2:
2 chicken breasts (ideally organic), sliced into thin strips
1 pack of chestnut mushrooms (250g), sliced
1 pack of baby plum tomatoes or cherry tomatoes (250g), halved
250g packet of pre-cooked quinoa
2 handfuls of rocket
3 tablespoons of pesto
rapeseed oil to cook
sea salt and freshly ground black pepper to season

Heat a tablespoon of oil in a frying pan on a high heat. Add the chicken and mushrooms, season well with sea salt and black pepper and cook until the chicken is fully cooked through, approximately 10 minutes.
Add the halved tomatoes & quinoa, season again with sea salt and black pepper and cook for a minute or two to heat through. Stir in the pesto, cook for another minute then divide between two plates, top with rocket and eat.