EasyDinnerWeeknight Dinner
Cheesy Fajita Chicken
5 min prep·35 min cook
4 servings
View Recipe
Medium
A high-protein, gluten-free, and dairy-free dinner featuring grilled chicken breast served with quinoa and a fresh spinach pesto.
Rinse the quinoa under cold water.
In a saucepan, bring 2 cups of water to a boil and add the quinoa. Reduce the heat to low, cover, and cook for 15 minutes or until the quinoa is fluffy.
While the quinoa is cooking, season the chicken breasts with salt and pepper.
Heat a grill pan over medium-high heat and cook the chicken breasts for 6-7 minutes on each side or until fully cooked.
In a food processor, combine spinach, basil, olive oil, garlic, pine nuts, and lemon juice. Blend until smooth and season with salt and pepper to taste.
Once the chicken and quinoa are ready, serve the grilled chicken over a bed of quinoa, topped with the spinach pesto.
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