Prepare rosemary 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
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.Serve
chicken over prepared rosemary side dish.
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