Olive Oil-Fried Chicken With Pesto Quinoa And Heirloom Tomatoes

1. 1

   Preheat oven to 250 F. Lay pine nuts flat on a baking sheet and toast for 5-7 minutes. Make sure they don't burn! Remove as soon as they turn golden and begin to smell toasty. They'll continue to cook on the baking sheet.

2. 2

   Then, prepare your chicken. Heat up 3 tablespoons olive oil over high heat until hot but not smoking. Season chicken thighs heavily with salt and pepper. Fry each side in olive oil over high heat for 2 minutes, until browned. Cover pan, turn heat to medium-low and cook for additional 8-10 minutes, or until cooked through. Should have a golden-brown crust, and be irresistibly crispy. Remove from heat.

3. 3

   Next, make the pesto quinoa. Cook the quinoa over the stove according to the package directions. Remove from heat and put into a blender or food processor. Add additional 6 tablespoons olive oil, parsley, basil, and lemon juice. Peel and smash garlic cloves and throw those in too. Add 1/4 teaspoon salt and pepper and blend, until blended but not soupy. Taste and add additional salt as needed. Remove from blender.

4. 4

   Chop up heirloom tomatoes into big chunks.

5. 5

   Now assemble your bowls: Cut chicken breasts into slices or large pieces, and place in bowls with tomatoes and a big dollop of pesto quinoa. Add a bit of additional salt and pepper to tomatoes. Garnish with toasted pine nuts and grated parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.