Basil Pesto Quinoa with Grilled Chicken and Tomatoes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: Main Dish
- Cuisine: Gluten Free
Ingredients
Scale
- 1 cup dry Quinoa
- 1 lb Chicken cutlets
- Pinch of Salt
- 1–2 Tbs Lemon juice
- 28 Cherry or Grape Tomatoes
- 1 tsp EVOO
- 2 cups packed Fresh Basil Leaves
- 1/4 cup EVOO (extra virgin olive oil)
- 2 cloves Garlic peeled
- 1/4 cup Slivered Almonds
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1/4 cup Shredded Parmesan
Instructions
- Cook Quinoa as directed on package (I used Ancient Harvest brand, so cook time is based on that)
- While Quinoa is cooking prepare the rest
- Preheat oven to 400 degrees
- Add Tomatoes to a baking sheet, sprinkle with a pinch of Salt, and drizzle with 1 tsp EVOO
- Bake 15 minutes flipping half way through
- Sprinkle Chicken cutlets with a pinch of Salt and drizzle 1-2 Tbs Lemon Juice over
- Heat grill or grill pan to med/high heat
- Add Chicken to grill, cook 3-4 minutes each side or until Chicken is cooked all the way through
- To make the pesto, add Basil, 1/4 cup EVOO, Garlic, Almonds, 1/4 tsp sea salt, pepper, and Parmesan to a food processor and blend until smooth. If it’s too thick add a bit of water to it.
- Add Pesto to Quinoa and mix well
- Chop Chicken into bite size pieces and add to Quinoa along with Tomatoes and mix together
- Serve warm or cold
Find it online: https://tastefulventure.com/basil-pesto-quinoa-chicken/
