Grilled Herb Chicken with Quinoa Spinach Pesto

Juicy grilled chicken breast paired with a vibrant quinoa spinach pesto, creating a high-protein, flavorful dish perfect for any meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat a grill pan over medium-high heat. Lightly brush the chicken breast with 1 tablespoon of olive oil, ensuring it's evenly coated. Season the chicken with salt and pepper, pressing the seasoning to adhere. Grill the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F and is golden brown. Let it rest for a few minutes before slicing to maintain juiciness.
2. 2.
   While the chicken is grilling, prepare the quinoa spinach pesto. In a food processor, combine the fresh spinach leaves, 1 tablespoon of olive oil, and grated Parmesan cheese. Pulse until the mixture is smooth and well blended, with a pesto-like consistency. Taste and adjust the seasoning if necessary, adding more cheese or a pinch of salt as needed.
3. 3.
   In a medium-sized mixing bowl, combine the cooked quinoa with the spinach pesto. Stir well until the quinoa is fully coated with the pesto, giving it a vibrant green color. The mixture should be creamy yet light, with the cheese melting slightly into the quinoa.
4. 4.
   Serve the sliced chicken breast over the quinoa spinach pesto. Drizzle any remaining olive oil over the top for added richness. Garnish with additional Parmesan if desired.
5. 5.
   For optimal taste, pair this dish with a light, crisp white wine or an iced lemon water to complement the flavors. If you notice the quinoa is too thick, add a splash of water or lemon juice to loosen it. Enjoy your meal while it's warm to fully appreciate the blend of textures and flavors.