Creamy Pesto Chicken with Quinoa

Changing it up with a savoury recipe after trying out the new Sunfed Chicken. To me it tasted just like chicken in terms of texture within cooking. With a quick cook time of 4 minutes it makes a quick meal if you don't have a lot of time to play with. As always let me know if you make this and tag me @the_porridge_princess in your creations!

Serving: 2 people

Prep time: 10 mins

Cook time: 25 mins

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Ingredients:

· 1/2 cup of white dry quinoa

· 1 chopped small red onion

· Half a packet of Sunfed Chicken

· 1/2 punnet of washed cherry tomatoes

· 1/2 cup coconut cream

· 1 grated courgette

· 1 grated carrot

· Tablespoon of basil pesto

· 1cup of veggie stock for the quinoa

· 1/2 cup veggie stock chicken

Instructions:

· Rinse and drain the quinoa to remove bitterness and add to a saucepan.

· Add 1 cup of veggie stock and place over a medium heat to bring to the boil.

· Reduce to simmer for 10-15 minutes until the liquid has been absorbed.

· Whilst the quinoa is add the onion and a dash of olive oil to a frying pan on med-high heat.

· Once the onion has browned add the zucchini and carrot for 3-4 minutes until the veggies have softened.

· Add the stock to the pan and cook until most of the liquid evaporates then add the coconut cream.

· Chop the cherry tomatoes in half and add to the pan.

· When the quinoa has about 5 minutes to go add the Sunfed chicken (you will have to chop first as it comes in big chunks).

· Cook until the chicken breaks apart, it should thaw quickly from frozen.

· Remove from heat and mix through the pesto.

· Plate up and enjoy hot.