A delightful dish combining quinoa, chicken, and a vibrant pesto-vegetable mix, topped with creamy feta cheese.
Cook the chicken breasts in a frying pan with butter until golden and fully cooked. Slice into strips.
Ensure the chicken is cooked through by checking that the juices run clear.
Rinse the quinoa under cold water.
Rinsing removes the natural coating that can make quinoa taste bitter.
Boil water in a saucepan, add the quinoa, and cook until the water is absorbed. Let it stand covered for 10 minutes.
Fluff the quinoa with a fork after it rests for a light texture.
Dice the bell pepper, zucchini, green onions, and garlic.
Cut the vegetables into uniform sizes for even cooking.
Heat olive oil in a frying pan, sauté the green onions and garlic until fragrant.
Stir constantly to prevent the garlic from burning.
Add the diced bell pepper and zucchini to the pan and cook until tender.
Cook on medium heat to retain the vegetables' vibrant colors.
Mix the cooked vegetables with the pesto sauce in a bowl.
Ensure the vegetables are evenly coated with the pesto.
Serve by placing a portion of quinoa on a plate, topping with the pesto vegetable mix, chicken strips, and crumbled feta cheese.
Garnish with fresh basil leaves for an extra touch of flavor.
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