Basil Pesto Quinoa With Grilled Chicken And Tomatoes Recipes

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PESTO CHICKEN QUINOA BOWLS



Pesto Chicken Quinoa Bowls image

This pesto chicken quinoa bowl is packed with herbs from the basil pesto and the Italian spice mix and gets a slight kick of heat from the red pepper. If you enjoy the flavor profile, this dish can also be made with orzo in place of quinoa.

Provided by Jasmine Smith

Categories     Healthy Quinoa Recipes

Time 1h

Number Of Ingredients 13

1 tablespoon dried Italian seasoning
3 cloves garlic, minced
1 ¼ teaspoons salt
¾ teaspoon ground pepper
½ teaspoon crushed red pepper
1 ½ pounds boneless, skinless chicken thighs
2 medium zucchini, sliced into 1/2-inch-thick half-moons
2 cups cherry tomatoes
2 tablespoons extra-virgin olive oil
1 ¾ cups water
1 cup white quinoa
½ cup prepared basil pesto
Thinly sliced fresh basil for garnish

Steps:

  • Preheat oven to 400ºF. Line a large rimmed baking sheet with foil. Combine Italian seasoning, garlic, salt, pepper and crushed red pepper in a small bowl.
  • Toss chicken, zucchini, tomatoes, oil and the Italian seasoning mixture together in a large bowl until evenly coated. Arrange chicken and vegetables in a single layer on the prepared baking sheet.
  • Roast until the zucchini is tender, the tomatoes start to burst and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 20 minutes. Remove from oven; let cool for about 10 minutes. Transfer the chicken to a plate and shred, using 2 forks.
  • Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until the liquid is absorbed, 12 to 15 minutes. Remove from heat; let stand for 5 minutes. Fluff with a fork.
  • Transfer the cooked quinoa and the roasted vegetables (with any juices from the baking sheet) to a large bowl. Add pesto; gently fold together until well combined. Divide the mixture among 6 bowls. Top evenly with the shredded chicken; garnish with basil, if desired.

Nutrition Facts : Calories 327 calories, Carbohydrate 15 g, Cholesterol 104 mg, Fat 21 g, Fiber 3 g, Protein 23 g, SaturatedFat 4 g, Sodium 783 mg, Sugar 4 g

BASIL PESTO QUINOA WITH GRILLED CHICKEN AND TOMATOES



Basil Pesto Quinoa with Grilled Chicken and Tomatoes image

Provided by Tastefulventure

Categories     Main Dish

Time 30m

Number Of Ingredients 13

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

Steps:

  • 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

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