One-Pan Pesto Quorn Chicken with Veggies, a light vegetarian meal for everyone to enjoy. It might not have meat in it, but it certainly is filling and flavourful. The pesto works so well with the quorn, while the asparagus, tomatoes and peppers bring a nice colour and crunch.
Meat-free quorn – healthy, delicious and nutritious
The dish can be made vegan by replacing the regular pesto, which usually has parmesan in it, with a dairy-free version.
I didn’t really use to plan in advance what l was going to cook for the week, but now, with an active toddler and a forever-hungry newborn, spare time is pretty much non-existent, so a bit of planning may not be a bad idea. So rather than just buying whatever takes my fancy at that moment, l give a bit of thought what l could actually cook with those ingredients.
When l saw the frozen quorn pieces, l thought they would go nicely with some crunchy vegetables. And so the dish was created. You could, of course, use chicken pieces instead, the dish would be cooked the same way. I don’t usually have pesto, not quite sure why, as it’s got a lovely distinctive flavour which brightens up any recipe.
Use as much or as little as you wish, l only went for two tablespoons and the dish taste beautifully.
How to cook quorn chicken pieces
Make sure not to use too much oil though when cooking the vegetables, the pesto has a good amount of olive oil in it anyway. If you don’t have asparagus, you can replace it with broccoli spears or just normal broccoli florets. The dish is ready in no more than 30 minutes, so no hassle whatsoever.
It makes a nice chance from the everyday chicken, especially if you’d rather go meat free for the day. I don’t always have meat, and I think sometimes it is good to give the body a bit of a break from heavier food.
If you wonder how to cook the quorn chicken pieces without a sauce, I would say having a non-stick pan is essential. It helps not having to worry about scrubbing the pan after.
- add the frozen quorn pieces to a pan together with the vegetable stock cube, and leave to cook on a low to medium heat until the pieces are tender and cooked through
- remove from the pan and set aside
- add the oil, and cook the onions, pepppers and asparagus for about 5 minutes or until tender
- add the quorn back to the pan together with the tomatoes, add the pesto for flavour and give it a good stir
- season to taste
- serve hot
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One-Pan Pesto Quorn Chicken with Veggies, a light vegetarian meal for everyone to enjoy. It might not have meat in it, but it certainly is filling and flavourful. The pesto works so well with the quorn, while the asparagus, tomatoes and peppers bring a nice colour and crunch. A delicious vegetarian dish that is low carb, high protein, and so easy to make. The quorn chicken pieces are so versatile, and can be used in so many dinner dishes.
- 500 g quorn meat free pieces (frozen)
- 1 small bunch asparagus (100 grams)
- 1/2 cup halved plum tomatoes
- 1 small onion
- 2 tbsp pesto
- 1 orange bell pepper
- salt and pepper to taste
- 1/2 cup vegetable stock cube
- 1 tsp vegetable oil
- 1 green onion
In a large pan, add the frozen quorn and vegetable stock cube and cook on a low to medium heat for about 15 minutes or until the stock has been absorbed and the pieces have turned slightly brown. Do stir it as the pieces may stick to the pan.
Remove the pieces from the pan and set aside.
Cut the onion and peppers in strips, add the oil to the pan and cook the asparagus, peppers and onion for 5 minutes until slightly tender.
Add the quorn pieces back to the pan together with the halved tomatoes, pesto and season well with salt and pepper.
Give a good stir and turn off the heat.
Garnish with chopped green onion.
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- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.