All the way from the foothills of the Andean region in South America, quinoa is an ancient food that is also seen as a superfood today. Often mistaken as a grain, this edible seed packs a nutritious punch! Served with NOMU Provençal Rub-spiced pumpkin & onion, golden crumbed chicken slices, fresh greens & a creamy basil pesto dressing.
Basil Pesto Quinoa & Crumbed Chicken
Basil Pesto Quinoa & Crumbed Chicken
with roasted pumpkin chunks & green leaves
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Creamy Pesto
- Free-range Crumbed Chicken Breast
- Free-range Crumbed Chicken Breasts
- Green Leaves
- NOMU Provençal Rub
- Onion
- Onions
- Pumpkin Chucks
- Pumpkin Chunks
- Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NOMU-SPICED OVEN VEG
Preheat the oven to 200°C. Spread the pumpkin pieces and the Onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
KEEN ON SOME Quinoa?
Place the rinsed Quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CREAMY PESTO DRESSING
In a bowl, loosen the creamy pesto with olive oil in 5ml increments until drizzling consistency and season.
CRUMBED Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
WHAT A FEAST!
Bowl up buddha bowl-style. Top the fluffy Quinoa with the roasted pumpkin & onion, the sliced Chicken, and the shredded green leaves. Drizzle over the loosened creamy pesto.
NOMU-SPICED OVEN VEG
Preheat the oven to 200°C. Spread the pumpkin pieces and the Onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
KEEN ON SOME Quinoa?
Place the rinsed Quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CREAMY PESTO DRESSING
In a bowl, loosen the creamy pesto with olive oil in 5ml increments until drizzling consistency and season.
CRUMBED Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
WHAT A FEAST!
Bowl up buddha bowl-style. Top the fluffy Quinoa with the roasted pumpkin & onion, the sliced Chicken, and the shredded green leaves. Drizzle over the loosened creamy pesto.
NOMU-SPICED OVEN VEG
Preheat the oven to 200°C. Spread the pumpkin pieces and the Onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
KEEN ON SOME Quinoa?
Place the rinsed Quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CREAMY PESTO DRESSING
In a bowl, loosen the creamy pesto with olive oil in 5ml increments until drizzling consistency and season.
CRUMBED Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches. Slice just before serving.
WHAT A FEAST!
Bowl up buddha bowl-style. Top the fluffy Quinoa with the roasted pumpkin & onion, the sliced Chicken, and the shredded green leaves. Drizzle over the loosened creamy pesto.
NOMU-SPICED OVEN VEG
Preheat the oven to 200°C. Spread the pumpkin pieces and the Onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
KEEN ON SOME Quinoa?
Place the rinsed Quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CREAMY PESTO DRESSING
In a bowl, loosen the creamy pesto with olive oil in 5ml increments until drizzling consistency and season.
CRUMBED Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches. Slice just before serving.
WHAT A FEAST!
Bowl up buddha bowl-style. Top the fluffy Quinoa with the roasted pumpkin & onion, the sliced Chicken, and the shredded green leaves. Drizzle over the loosened creamy pesto.
Frequently Asked Questions
What is the preparation time for Basil Pesto Quinoa & Crumbed Chicken?
The preparation time for Basil Pesto Quinoa & Crumbed Chicken with roasted pumpkin chunks & green leaves is between 25 and 45 minutes.
What is the total time required to make Basil Pesto Quinoa & Crumbed Chicken with roasted pumpkin chunks & green leaves?
The total time required to make Basil Pesto Quinoa & Crumbed Chicken with roasted pumpkin chunks & green leaves is between 40 and 60 minutes.
How many servings does Basil Pesto Quinoa & Crumbed Chicken provide?
4 servings
What are the main ingredients in Basil Pesto Quinoa & Crumbed Chicken?
Creamy Pesto, Free-range Crumbed Chicken Breast, Free-range Crumbed Chicken Breasts, Green Leaves, NOMU Provençal Rub, Onion, Onions, Pumpkin Chucks, Pumpkin Chunks, Quinoa
What is the nutritional information of Basil Pesto Quinoa & Crumbed Chicken?
Calories: 754, Carbs: 112 grams, Fat: grams, Protein: 47.7 grams, Sugar: 20.2 grams, Salt: 988 grams
How do I prepare Basil Pesto Quinoa & Crumbed Chicken?
WHAT A FEAST!: Bowl up buddha bowl-style. Top the fluffy quinoa with the roasted pumpkin & onion, the sliced chicken, and the shredded green leaves. Drizzle over the loosened creamy pesto. CRUMBED CHICKEN: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. CREAMY PESTO DRESSING: In a bowl, loosen the creamy pesto with olive oil in 5ml increments until drizzling consistency and season. KEEN ON SOME QUINOA?: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. NOMU-SPICED OVEN VEG: Preheat the oven to 200°C. Spread the pumpkin pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Basil Pesto Quinoa & Crumbed Chicken?
Creamy Pesto, Free-range Crumbed Chicken Breast, Free-range Crumbed Chicken Breasts, Green Leaves, NOMU Provençal Rub, Onion, Onions, Pumpkin Chucks, Pumpkin Chunks, Quinoa
How many calories does Basil Pesto Quinoa & Crumbed Chicken have?
754 calories
How much fat content does Basil Pesto Quinoa & Crumbed Chicken have?
grams
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