Recipe: pesto quinoa with chicken, peas & broccolini

Jacqueline Alwill's pesto quinoa with chicken, peas and broccolini is simple, delicious and nourishing.

Pesto Quinoa, chicken recipes, Jacqueline Alwill, Brown Paper Bag Nutrition

Arriving home after a big day of work and cooking for 1, 2 or 10 can be exhausting. The key is to keep it simple, delicious and nourishing (of course). Simplicity and nutrition comes from just a few ingredients on hand in the fridge and freezer, and the delicious factor coming from their combination.


Behold, my pesto quinoa with chicken, peas and broccolini. It’s one of the quickest, easiest, delicious and heart warming meals going around town.

Pesto Quinoa With Chicken, Peas & Broccolini

Serves 1


180-200g chicken breast 

1/2 cup quinoa, rinsed

2 tablespoons pesto

1/2 bunch broccolini, trimmed

1/2 cup frozen or fresh peas

1/2 avocado, sliced

1/2 lemon

sea salt and black pepper


  1. To poach the chicken: fill a small saucepan with water and bring to the boil, add whole chicken breast, turn off heat, cover and poach for 20 minutes. Once cooked drain and set aside covered.
  2. To make the quinoa: combine quinoa and 1 cup water in a small saucepan, bring to the boil, cover and reduce to simmer for 12-15 minutes. The quinoa is cooked when the ‘tails’ of the quinoa begin to show. Once cooked toss with pesto, place in a bowl for serving, cover and set aside to stay warm. 
  3. To cook the vegetables: bring a small saucepan of water to the boil, take off heat, add broccolini and blanch for 2-3 minutes, remove broccolini and set aside. Quickly blanch peas for 1 minute, drain completely and toss with pesto quinoa.
  4. To serve: slice chicken and place on top of quinoa with broccolini, avocado and lemon. Season with sea salt and black pepper.

Try Jacqueline Alwill’s Tomato And Carrot Soup Recipe.


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Jacqueline Alwill
Jacqueline Alwill is a qualified nutritionist, personal trainer and mother. Jacqueline believes that living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished. Jacqueline has always loved food, it started young and the passion hasn’t dimmed. She wanted to teach people to have a similar love for their health and nutrition, which is where The Brown Paper Bag has grown from. Jacqueline's company, The Brown Paper Bag originated from a simple concept: sharing nutritious food. A little bundle of wholefood goodness waiting for you in a Brown Paper Bag, at home or as you leave her nutrition practice because good health and good food is about sharing it with those around you. Brown Paper Bag is now one of the most in demand Sydney wholefoods catering services with the who’s who of the corporate, fashion and media industry. But the sharing doesn’t just stop there, Jacqueline has a regular health blog on RUSSH magazine and regularly provides her nutritional opinion on news such as The Project, Sky Business, Dolly Magazineetc. Jacqueline is currently busy working on her ambassador roles with the Bioglan Superfoods Program and five:am, healthy breakfast range assisting with nutritional info, recipes and expert opinion. Away from the kitchen, Jacqueline is an avid runner and a bit of a marathon junkie.