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: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Creamy Pesto
- Crumbed Chicken Breast/s
- Crumbed Chicken Breasts
- NOMU Italian Rub
- Pumpkin Chunks
- Quinoa
- Salad Leaves
- Sliced Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
NOMU-SPICED OVEN VEG
Coat the pumpkin in oil, the NOMU rub and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 30-35 minutes (shifting halfway).
KEEN ON SOME Quinoa?
While the roast is on the go, place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 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.
CRUMBED Chicken
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Remove from the pan. Return the pan to 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 and fried onion, the Chicken, and the green leaves. Dollop over the creamy pesto.
NOMU-SPICED OVEN VEG
Coat the pumpkin in oil, the NOMU rub and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 30-35 minutes (shifting halfway).
KEEN ON SOME Quinoa?
While the roast is on the go, place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 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.
CRUMBED Chicken
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Remove from the pan. Return the pan to 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 and fried onion, the Chicken, and the green leaves. Dollop over the creamy pesto.
NOMU-SPICED OVEN VEG
Coat the pumpkin in oil, the NOMU rub and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 35-40 minutes (shifting halfway).
KEEN ON SOME Quinoa?
While the roast is on the go, place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 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.
CRUMBED Chicken
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 6-7 minutes (shifting occasionally). Remove from the pan. Return the pan to 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 and fried onion, the Chicken, and the green leaves. Dollop over the creamy pesto.
NOMU-SPICED OVEN VEG
Coat the pumpkin in oil, the NOMU rub and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 35-40 minutes (shifting halfway).
KEEN ON SOME Quinoa?
While the roast is on the go, place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 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.
CRUMBED Chicken
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 6-7 minutes (shifting occasionally). Remove from the pan. Return the pan to 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 and fried onion, the Chicken, and the green leaves. Dollop over the 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 20 and 25 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 20 and 25 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, Crumbed Chicken Breast/s, Crumbed Chicken Breasts, NOMU Italian Rub, Pumpkin Chunks, Quinoa, Salad Leaves, Sliced Onions
What is the nutritional information of Basil Pesto Quinoa & Crumbed Chicken?
Calories: 854, Carbs: 107 grams, Fat: grams, Protein: 46 grams, Sugar: 17.2 grams, Salt: 1091 grams
How do I prepare Basil Pesto Quinoa & Crumbed Chicken?
CRUMBED CHICKEN: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Remove from the pan. Return the pan to 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. KEEN ON SOME QUINOA?: While the roast is on the go, place the quinoa in a pot with 150ml [300ml]|#7DA0D7 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: Coat the pumpkin in oil, the NOMU rub and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 30-35 minutes (shifting halfway). WHAT A FEAST!: Bowl up Buddha bowl-style. Top the fluffy quinoa with the roasted pumpkin and fried onion, the chicken, and the green leaves. Dollop over the creamy pesto.
What should be prepared from my kitchen to make Basil Pesto Quinoa & Crumbed Chicken?
Creamy Pesto, Crumbed Chicken Breast/s, Crumbed Chicken Breasts, NOMU Italian Rub, Pumpkin Chunks, Quinoa, Salad Leaves, Sliced Onions
How many calories does Basil Pesto Quinoa & Crumbed Chicken have?
854 calories
How much fat content does Basil Pesto Quinoa & Crumbed Chicken have?
grams
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