Quinoa Pesto Feta and Chicken Stack
Elevate your dinner game with this vibrant Quinoa Pesto Feta and Chicken Stack—a show-stopping dish that’s as nutritious as it is flavorful! Featuring tender, seared chicken breast layered with fluffy quinoa, zesty basil pesto, and creamy feta cheese, this recipe strikes the perfect balance between hearty and fresh. Bright cherry tomatoes and fragrant basil leaves add a burst of color and garden-fresh flavor, while a finishing drizzle of lemon juice ties it all together with a tangy zest. Perfect for a weeknight dinner or an elegant gathering, this easy-to-assemble stack is gluten-free, protein-packed, and ready in just 45 minutes. Indulge in layers of wholesome flavor with this stunning quinoa recipe that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Basil pesto
- 0.5 cup Feta cheese
- 1 cup Cherry tomatoes
- 0.25 cup Fresh basil leaves
- 1 tablespoon Lemon juice
Instructions
Rinse the quinoa under cold water to remove any bitterness. Combine the quinoa and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and let it simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
While the quinoa is cooking, season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat the olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until they are golden brown and fully cooked through (internal temperature should reach 165°F/74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
Slice the cherry tomatoes in halves and set them aside.
To assemble the stack, start by placing a spoonful of quinoa onto each plate as the base layer. Spread a small dollop of pesto over the quinoa.
Add a layer of sliced chicken breast over the pesto, followed by a sprinkling of crumbled feta cheese and a few cherry tomato halves.
Repeat the layering process for one or two more layers, depending on your preference and the height of the stack.
Finish the stack by topping it with a drizzle of pesto, a few whole basil leaves, and a splash of fresh lemon juice for brightness.
Serve immediately and enjoy this colorful and flavorful dish!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 248 mg | 19% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
