Balsamic vinegar + pesto + nutty good quinoa = dinner. There is quinoa, but it could be interchanged with lost of things like risotto or a personal favorite of ours, cous cous. Next we are on to the tomatoes, pesto, parmesan. Red onion and mushrooms. On and on we go. Balsamic vinegar has become such a friend to me. Sometimes I skip salad dressing and just splash on some vinegar. Not even olive oil with it. Think about it. You might like it.
BALSAMIC PESTO ROASTED CHICKEN WITH QUINOA
Serves 3-4
3 cups basil
3/4 cup parmesan, grated
1/2 cup olive oil
1/2 cup pine nuts
4 cloves garlic
1 teaspoon salt
1 teaspoon pepper
2 tablespoons balsamic vinegar
1 cup tomatoes, halved
1/2 red onion, sliced
5 mushrooms, sliced
4 chicken boneless, skinless breasts
1 and 1/2 cups quinoa
1/3 cup pine nuts
3 tablespoons olive oil
3 cups chicken broth
2 cloves garlic, minced
Preheat oven to 425 degrees. Prepare balsamic pesto by combining basil, parmesan, 1/2 cup olive oil, 1/2 cup pine nuts, garlic, salt, pepper, and balsamic vinegar in food processor. Pulse until smooth. Place tomatoes, red onion, and mushroom in the base of a 9×13 baking dish.
Arrange chicken breasts on top of vegetables. Spread pesto over chicken. Roast for 30-35 minutes. Meanwhile, prepare quinoa by bringing quinoa, 1/3 cup pine nuts, 3 tablespoons olive oil, chicken broth, and 2 cloves of garlic to boil in a pot over medium heat. Once boiling, cover and reduce to simmer for 15 minutes, or until all liquid is absorbed. Serve chicken and vegetables with quinoa.
- 3 cups basil
- ¾ cup parmesan, grated
- ½ cup olive oil
- ½ cup pine nuts
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons balsamic vinegar
- 1 cup tomatoes, halved
- ½ red onion, sliced
- 5 mushrooms, sliced
- 4 chicken boneless, skinless breasts
- 1 and ½ cups quinoa
- ⅓ cup pine nuts
- 3 tablespoons olive oil
- 3 cups chicken broth
- 2 cloves garlic, minced
- Preheat oven to 425 degrees.
- Prepare balsamic pesto by combining basil, parmesan, ½ cup olive oil, ½ cup pine nuts, garlic, salt, pepper, and balsamic vinegar in food processor. Pulse until smooth.
- Place tomatoes, red onion, and mushroom in the base of a 9x13 baking dish.
- Arrange chicken breasts on top of vegetables. Spread pesto over chicken. Roast for 30-35 minutes.
- Meanwhile, prepare quinoa by bringing quinoa, ⅓ cup pine nuts, 3 tablespoons olive oil, chicken broth, and 2 cloves of garlic to boil in a pot over medium heat.
- Once boiling, cover and reduce to simmer for 15 minutes, or until all liquid is absorbed.
- Serve chicken and vegetables with quinoa.