Description
A delightful blend of tender chicken, nutty quinoa, and vibrant pesto sauce, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium chicken broth
- 1 cup basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts (preferably organic)
- Salt and freshly ground black pepper, to taste
- ¼ cup cherry tomatoes, halved
- Fresh basil leaves for garnish (finely chopped or whole)
Instructions
- In a medium saucepan, combine the rinsed quinoa and water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and allow to cool slightly.
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Once shimmering, place the chicken in the pan. Cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Let the chicken rest for a few minutes before slicing.
- In a large mixing bowl, combine the cooked quinoa with the basil pesto, mixing gently until the quinoa is well coated.
- Divide the pesto quinoa among serving bowls. Top each with sliced chicken, halved cherry tomatoes, and a sprinkle of fresh basil.
- Drizzle with a little extra olive oil if desired and serve immediately.
Notes
For a smoky flavor, grill the chicken breasts instead of pan-searing. Substitute quinoa with spiralized zucchini for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg