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Pesto Chicken Quinoa

A vibrant dish featuring tender chicken breasts coated in basil pesto served on a bed of seasoned quinoa with cherry tomatoes and feta, perfect for healthy weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Quinoa
  • 4 pieces boneless skinless chicken breasts The main protein source, tender and juicy when cooked properly.
  • 1 cup quinoa A nutritious, gluten-free grain high in protein and fiber.
  • 2 cups low-sodium chicken stock Adds a savory depth to the quinoa as it cooks.
  • 1 tablespoon olive oil Contributes healthy fats and a smooth texture.
Seasoning
  • 1 teaspoon kosher salt Enhances flavor and balances the dish.
  • 1 teaspoon pepper Adds subtle heat and depth to the seasoning.
  • 1/2 cup basil pesto Rich in flavor, providing a delicious coating for the chicken.
Salad Ingredients
  • 1 cup cherry tomatoes Fresh and sweet, adding a pop of color and juiciness.
  • 1/2 cup crumbled feta cheese Creamy and tangy, complementing the dish beautifully.
  • 1/4 cup chopped green onions A fresh crunch and mild onion flavor.
  • 1/4 cup chopped fresh basil Enhances the herbiness of the pesto with freshness.
  • 1 tablespoon lemon juice Brightens the overall flavor and adds acidity.

Method
 

Preparation
  1. In a large saucepan, combine chicken stock, salt, and pepper; stir until mixed well.
  2. Bring the mixture to a boil over medium-high heat and add quinoa; stir to combine.
Cooking
  1. Cover and reduce heat to low; let simmer for 15 minutes, or until quinoa is fully cooked.
  2. Transfer cooked quinoa to a large mixing bowl; add lemon juice and olive oil, mixing until combined.
  3. Stir in cherry tomatoes, crumbled feta, green onions, and chopped basil until well mixed.
  4. Preheat grill to medium-high heat; season chicken breasts with salt and pepper.
  5. Grill chicken for 5-7 minutes per side, or until cooked through.
  6. Move the grilled chicken to a cutting board; allow to rest for 5 minutes, then slice into strips.
  7. Coat the sliced chicken with basil pesto.
Serving
  1. Top quinoa salad with pesto chicken and freshly grated Parmesan cheese if desired. Enjoy warm, at room temperature, or cold.

Notes

This dish is perfect for meal prepping. Store leftovers in the refrigerator for up to 4 days in a sealed container.