Pesto Chicken with Gingered Sweet Potato Quinoa

Sorry, I just did not have anything in my fridge.  It was a late lunch early dinner scenario and this was all I could scrape up.  It was amazing!...as usual.  Again, my apologies.

1 cup diced chicken tenders
1 cup quinoa, cooked
1 cup sweet potatoes, diced
5-6 ounces asparagus (about 12)
2 tablespoons roasted corn
2 slices turkey bacon, sliced
2 spoons pesto
3 tablespoons white balsamic vinegar
1 teaspoon roasted ginger
1 tablespoon thai basil, chopped

Heat two pans, season chicken with salt and pepper.  Saute chicken and turkey bacon till cooked and bacon is crisping.  Meanwhile, in another pan saute potatoes and asparagus for a minute or two,then add corn and ginger for a few more minutes, mix in quinoa and season and toss in basil at the end.  Deglaze chicken with white balsamic vinegar and stir in pesto.  Plate quinoa with chicken on top.  Enjoy!