dinner for two

I love cooking, baking, eating, drinking. I love all things food related. I’ve been enjoying cooking for two the past couple of years. Most of my dishes turn out pretty tasty. Some are delicious. Some are not (homemade chicken tikka masala… hello way too spicy). But I’ve made a dish we call the chicken pesto bowl three times now and it’s officially become one of our go to recipes when we’re looking for a high protein and high flavor dinner. Unless my waistline is feeling particularly bulgy. Then we’ll abstain from eating pesto since it’s not the lowest calorie food in the kitchen. But darn, it’s easy on the taste buds.

Chicken Pesto Bowl

3 boneless skinless chicken breasts
1 cup quinoa 
2 cups broccoli 
1/3 cup pine nuts
Packaged pesto…. or homemade pesto if you’re ambitious

Start with baking the chicken breasts in 350 ° oven until cooked thoroughly. When the chicken is finished, cut into bite size cubes.  Meanwhile, boil quinoa and steam broccoli to desired tenderness. 

Toast some pine nuts. Because we’re fancy. 

Then have a glass of chardonnay. A glass of wine never hurts anyone. And you’ve got some time to kill while everything cooks.

chardonnay is your friend

Have you had dried mango? It’s sweet and chewy and it reminds me of a fruit snack with the added peace of mind that you’re eating real fruit.  Yumz.

eat a few dried mango slices for good measure

Once the ingredients are finished cooking, heat a large frying pan over medium heat. Add two tablespoons olive oil. Throw in the cubed chicken and toss around for a minute or so. Add cooked quinoa and steamed broccoli. Add toasted pine nuts. Mix. Add pesto. Of course I don’t measure the pesto (or any ingredients in this dish for that matter) but just drop in a few big globs. I would say it ends up being about 1 cup of pesto. Be sure to put in enough pesto to combine ingredients thoroughly and make it kind of gooey. Gooey – a fine culinary term. Remember everything is already cooked so you’re only heating now to combine and warm the flavors. Add cracked black pepper. Enjoy. And enjoy again tomorrow because you’ll have a few rounds of leftovers. I always make sure to prepare enough food to allow for seconds and leftovers. It’s hard to keep enough food in the fridge with a husband like mine. He eats more than anyone I know. Buen provecho!


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One thought on “dinner for two

  1. Pingback: the liebster | the beanstalk

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