Published on

Spiced Chicken Quinoa Bowl with Fenugreek Leaves Pesto

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Cuisine : Indian Fusion
  • Dietary : Low-carb
  • Calories : 302 per serving
  • Time : Quick
  • Serves : 1
  • Equipment : Stovetop

👨‍🍳 Chef's Notes

Fenugreek leaves add a unique bitterness to the pesto that pairs beautifully with the spiced chicken and nutty quinoa. Be careful not to overcook the chicken to ensure it stays juicy and flavorful.

⭐ Why This Recipe Works

The combination of fenugreek leaves in the pesto adds a distinct flavor profile and enhances the nutritional value of the dish with its many health benefits. Pairing it with protein-rich chicken and low-carb quinoa creates a balanced and satisfying meal.

🧾 Ingredients

  • 150g Chicken Breast, diced (5.3 oz)
  • 50g Quinoa, uncooked (1.8 oz)
  • 1 cup Fenugreek Leaves, washed
  • 1 tbsp Olive Oil
  • 1 clove Garlic
  • 1/2 Lemon, juiced
  • Salt and Pepper to taste
  • 1/4 tsp Turmeric
  • 1/2 tsp Cumin

🔪 Preparation

  1. Cook quinoa according to package instructions.
  2. In a blender, combine fenugreek leaves, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth to make the pesto.
  3. Season diced chicken with salt, pepper, turmeric, and cumin.

🥘 Cooking Instructions

  1. Heat a non-stick pan over medium heat.
  2. Add seasoned chicken to the pan and cook for 4-5 minutes until browned and cooked through.
  3. In a bowl, assemble cooked quinoa, spiced chicken, and a generous dollop of fenugreek pesto.
  4. Garnish with a sprinkle of chili flakes and a drizzle of olive oil.

⏱️ Timing Breakdown

  • Preparation: 10 minutes
  • Cooking: 10 minutes

📊 Nutrition Facts

  • Calories: 302
  • Protein: 28g
  • Carbohydrates: 18g
  • Fat: 13g
  • Fiber: 4g

🔄 Variations & Substitutions

  • Vegetarian Option : Replace chicken with tofu or chickpeas.
  • Gluten-Free : Ensure all ingredients are certified gluten-free.
  • Dairy-Free : This recipe is naturally dairy-free.

💡 Pro Tips

  • Marinate the chicken for extra flavor if you have more time.
  • Toast the quinoa before cooking for a nuttier taste.

🌡️ Storage Instructions

Store leftover chicken, quinoa, and pesto separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and quinoa in the microwave and assemble with fresh pesto before serving.

Remember to enjoy the vibrant colors and fresh aroma of this dish as you savor each bite of this unique and flavorful creation!