Quinoa with Pesto and Grilled Chicken Recipe

Name: Quinoa with Pesto and Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basil leaves; 1/2 cup extra-virgin olive oil; 2 cloves garlic; 2 tablespoons pine nuts, toasted; 1 1/2 ounces grated Parmigiano-Reggiano (about 1/4 cup), plus more for serving; Kosher salt; Fresh ground black pepper; 1 pound boneless skinless chicken breasts; 1 cup white quinoa, rinsed; 2 cups water

Servings: persons

1 cup basil leaves
1/2 cup extra-virgin olive oil
2 cloves garlic
2 tablespoons pine nuts, toasted
1 1/2 ounces grated Parmigiano-Reggiano (about 1/4 cup), plus more for serving
Kosher salt
Fresh ground black pepper
1 pound boneless skinless chicken breasts
1 cup white quinoa, rinsed
2 cups water

1
In a food processor or blend, blend the basil, 1/4 cup of the olive oil, the garlic, pine nuts, Parmigiano-Reggiano, salt and pepper, until smooth, about 30 seconds; scrape down the sides as needed.
2
Set aside.
3
Pound the chicken breasts to an even thickness.
4
Brush each side with olive oil and sprinkle with a pinch of salt and a few turns of pepper.
5
Grill the chicken breasts over moderately high heat until browned on the outside and cooked through, about 4 minutes on each side.
6
Transfer to a cutting board and chop into 3/4-inch pieces.
7
Place the quinoa, water, and a pinch of salt in a saucepan and bring to a boil over moderately high heat.
8
Reduce the heat to moderately low and simmer, stirring occasionally, until the quinoa is tender and most of the liquid has been absorbed, about 20 minutes.
9
Transfer the quinoa to a large boil, add the chicken, and then fold in the pesto until evenly distributed.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup basil leaves, 1/2 cup extra-virgin olive oil, 2 cloves garlic, 2 tablespoons pine nuts, toasted, and more.

Yes, Quinoa with Pesto and Grilled Chicken 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.

Quinoa with Pesto and Grilled Chicken

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