-
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.
