Chicken Pesto Stir Fry with Rosemary Garlic Sorghum Side

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This wonderful light meal is great for any day of the week! Mediterranean flavors of chicken, tomato, pesto and cheese come together stir-fry-style; simply serve with savory Rosemary Garlic Sorghum Quinoa & Brown Rice.



Prepare sorghum, quinoa and brown rice side according to package directions.

In a medium pan, heat 1 Tbsp. olive oil, chopped onions and garlic, sauté for 2 minutes. Add diced chicken breast and cook until no longer pink. Add cherry tomatoes and sauté for 2-3 minutes. Add pesto and stir. Remove from heat. Top with Parmesan or feta cheese. Combine chicken mixture and cooked sorghum side and serve warm.

4 servings Print this Recipe

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