Pesto Chicken, Quinoa, Vegetables- MP5 or Electric Skillet (EOC)

Ingredients:
-2 large chicken breasts
-Pesto
-Quinoa
-Chicken broth
-Frozen vegetables
-Cut up red bell pepper

Here is what I did:
Set MP5 (or EOC) at 350 degrees. Placed one 14 oz can of low sodium chicken broth and about 6 oz (3/4 cup) of quinoa (or put twice as much broth as quinoa in volume if you want more quinoa). Placed frozen chicken on top and put pesto on top of chicken. Placed frozen veggies around and place cut pepper on top of chicken.Wait for the click. Turn to low (180 degrees) for 40 minutes (25 minutes if chicken is thawed). Cutting the chicken into pieces will help cook the chicken faster. At 40 minutes, one chicken was fully done, but the larger one wasn't. Cook for longer. I suppose it would be better to have thawed them first or cut them. The breasts were very large. This recipe may be better with frozen chicken tenders since they are thinner.

You can also used the 11" skillet or wok. Medium-click-low 40 minutes.

This was very good :)