Grain Bowl with Grilled Pesto Chicken

Elevate your dining experience with this exquisite Grain Bowl featuring Grilled Pesto Chicken. This dish harmoniously marries the warmth of grilled chicken with the vibrant freshness of herbs, creating a meal that feels both refined and accessible. Each component plays a vital role, from the nutty grain base to the aromatic pesto that envelops the chicken, making this bowl a delightful symphony of textures and flavors.

Why Make This Recipe

Effortless Yet Elegant: Perfect for a casual dinner or an impressive gathering.
Minimal Ingredients: Utilizes straightforward, fresh ingredients that shine individually.
Impressive Flavor: The marinated pesto brings depth, while the grains provide a satisfying chew, making every bite remarkable.

This grain bowl surpasses ordinary recipes with its gourmet flair and balanced nutrition, inviting you to savor a meal that nourishes both body and spirit.

Ingredients

Base

1 cup quinoa, rinsed and drained
2 cups water or broth (for added flavor)

Sauce

1 cup fresh basil, tightly packed and chopped
1/4 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil, room temperature
2 cloves garlic, minced
Salt and pepper to taste

Topping

2 boneless, skinless chicken breasts
1 tablespoon olive oil
Fresh arugula for garnish
Lemon wedges for serving

How to Make Grain Bowl with Grilled Pesto Chicken

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until the quinoa is fluffy. Once done, remove from heat and let it sit covered for an additional 5 minutes.
Tip: Fluff the quinoa with a fork for a light texture.
Make the Pesto: In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, salt, and pepper. With the motor running, slowly stream in the olive oil until the mixture is smooth and creamy. Adjust seasoning as desired.
Tip: For a richer flavor, pulse the mixture into a slightly chunky consistency.
Marinate the Chicken: Rub the chicken breasts with olive oil, then generously coat with half of the pesto. Allow it to marinate for at least 30 minutes, allowing the flavors to meld.
Grill the Chicken: Heat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
Tip: Deglaze the grill pan with a splash of broth for a flavorful sauce.
Assemble the Bowl: In each serving bowl, layer the fluffy quinoa, sliced grilled chicken, and a dollop of the remaining pesto. Top with fresh arugula and lemon wedges for a zesty finish.

How to Serve Grain Bowl with Grilled Pesto Chicken

For an elegant presentation, serve the grain bowl in rimmed ceramic bowls. Arrange the quinoa as a base, artfully layer the chicken slices, and garnish with a vibrant sprinkle of fresh arugula. Drizzle the remaining pesto around the perimeter for a visually appealing touch. Serve with a lemon wedge on the side for a burst of freshness.

How to Store Grain Bowl with Grilled Pesto Chicken

To preserve the textural integrity and flavor, store any leftovers in an airtight container in the refrigerator. Ensure the chicken and grains are completely cooled before sealing. Reheat gently in the microwave or on the stovetop, adding a splash of broth to retain moisture.

Tips to Make Grain Bowl with Grilled Pesto Chicken

Herb Variations: Experiment with different herbs in your pesto, such as cilantro or mint, for a unique twist.
Add Crunch: Incorporate toasted seeds, like pumpkin or sunflower, for added texture.
Substitution: For a lighter option, swap quinoa with cauliflower rice.

Variation

For a decadent upgrade, consider adding roasted butternut squash for warmth or feta cheese for a tangy contrast. You may also use smoked chicken for an additional layer of flavor and depth.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto can save time, but making your own with fresh ingredients provides unmatched flavor and freshness.

What other grains can I use?

Feel free to substitute quinoa with farro, brown rice, or millet, depending on your preference.

How can I make this dish vegetarian?

Replace the chicken with grilled Portobello mushrooms or roasted chickpeas for a satisfying vegetarian alternative.

Conclusion

The Grain Bowl with Grilled Pesto Chicken is a masterful showcase of simplicity and flavor, marrying fresh ingredients to create a meal that is both nourishing and elegant. Enjoy the balance of rich pesto and hearty grains, inviting your palate on a delightful journey. Please share your thoughts in the comments and let us know how you would make this dish your own!