Pesto Chicken Quinoa Recipe

Name: Pesto Chicken Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Basil Leaves; 1 cup Spinach Leaves; 1 clove Garlic; 4 sprigs Fresh Rosemary; 4 sprigs Fresh Thyme; 1/4 cups Almonds; 1/4 cups Parmesan Cheese; 1 container (6 Oz. Size) Non-fat Plain Greek Yogurt; 1 whole Lemon, Juiced; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1 cup Quinoa; 2 cups Water; 1 whole Large Chicken Breast; 1- 1/2 whole Lemons, Juiced, Divided; 8 pieces Asparagus Chopped; 1 whole Zucchini, Chopped; Salt And Pepper; 1/2 cups Goat Cheese

Servings: persons

1 cup Basil Leaves
1 cup Spinach Leaves
1 clove Garlic
4 sprigs Fresh Rosemary
4 sprigs Fresh Thyme
1/4 cups Almonds
1/4 cups Parmesan Cheese
1 container (6 Oz. Size) Non-fat Plain Greek Yogurt
1 whole Lemon, Juiced
1 teaspoon Salt
1/2 teaspoons Pepper
1 cup Quinoa
2 cups Water
1 whole Large Chicken Breast
1- 1/2 whole Lemons, Juiced, Divided
8 pieces Asparagus Chopped
1 whole Zucchini, Chopped
Salt And Pepper
1/2 cups Goat Cheese

1
Make the pesto: In a food processor, add basil, spinach, garlic, rosemary, thyme, almonds, and parmesan cheese.
2
Pulse until everything is fairly chopped up.
3
Add in yogurt, lemon juice, salt, and pepper.
4
Pulse until combined and a pesto-like consistency has formed.
5
Refrigerate while you prepare quinoa.
6
In a medium sauce pan, add quinoa and water.
7
Throw in a pinch of salt.
8
Bring to a boil, then let simmer until all the water has been absorbed.
9
While quinoa is simmering, pound the chicken breast until it is a medium thickness.
10
Squeeze the lemon juice from one lemon over chicken breast, then sprinkle with salt and pepper.
11
Prepare a grill pan by spraying with Pam and heating over medium high heat (about a 7 or 8 on a scale of 1 to 10).
12
One the grill pan is hot, place chicken breast on top and cook for about 5 minutes per side.
13
The chicken should cook quite quickly since it has been thinned and the grill pan should be very, very hot.
14
While chicken is cooking, chop asparagus and zucchini into small chunks.
15
Place in a large bowl.
16
When quinoa is done, pour on top of the veggies in the large bowl.
17
Add chicken.
18
Stir in pesto mix, the remaining lemon juice (from 1/2 a lemon), and add salt and pepper to taste.
19
Sprinkle in goat cheese.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup Basil Leaves, 1 cup Spinach Leaves, 1 clove Garlic, 4 sprigs Fresh Rosemary, and more.

Yes, Pesto Chicken Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto Chicken Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions