Basil Pesto Quinoa With Grilled Chicken And Tomatoes Recipes

PESTO CHICKEN QUINOA BOWLS

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.

BASIL PESTO QUINOA WITH GRILLED CHICKEN AND TOMATOES

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

BASIL PESTO GRILLED CHICKEN RECIPE

Steps:

• To begin making the Basil Pesto Grilled Chicken Recipe, make the fresh basil pesto and keep it ready.
• Place the walnuts,garlic, basil leaves, salt, and pepper in the food processor and churn until coarse. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
• Add the Parmesan and puree for a minute.
• In a mixing bowl, marinade the chicken breast along with the basil pesto, cream, and lemon juice. Let it sit for about an hour.
• Heat a grill pan/skillet on medium flame, put some garlic butter and place the chicken breast on it. Cook till the chicken is completely cooked through. IT will take about 8 to ten minutes on either sides to cook the chicken.
• Once done transfer the Basil Pesto Grilled Chicken onto a serving plate and serve hot.
• Serve Basil Pesto Grilled Chicken Recipe with Summer Lettuce Salad Recipe and French Onion Soup Recipe for lunch or dinner.

GRILLED BASIL CHICKEN AND TOMATOES

Steps:

• For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

PESTO QUINOA

Steps:

• Bring the quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until the moisture is completely absorbed, about 15 minutes. Remove from heat; stir the pesto through the quinoa. Fold the tomato into the mixture. Season with salt and pepper to serve.