Description
A gourmet grain bowl featuring grilled pesto chicken, fresh herbs, and nutty quinoa.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups water or broth
- 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
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Fresh arugula for garnish
- Lemon wedges for serving
Instructions
- 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 fluffy. Let sit covered for an additional 5 minutes.
- In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, salt, and pepper. Slowly stream in olive oil until smooth and creamy.
- Rub chicken breasts with olive oil and coat with half of the pesto. Marinate for at least 30 minutes.
- Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- In serving bowls, layer quinoa, sliced grilled chicken, and a dollop of remaining pesto. Top with fresh arugula and lemon wedges.
Notes
Store leftovers in an airtight container in the refrigerator. Reheat gently, adding a splash of broth for moisture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg