BALSAMIC PESTO ROASTED CHICKEN WITH QUINOA

October 28, 2012

Balsamic vinegar + pesto + nutty good quinoa = dinner.

BALSAMIC PESTO ROASTED CHICKEN WITH QUINOA from Rachel SchultzBALSAMIC 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.

BALSAMIC PESTO ROASTED CHICKEN WITH QUINOA from Rachel Schultz

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.

BALSAMIC PESTO ROASTED CHICKEN WITH QUINOA from Rachel Schultz

5.0 from 1 reviews
BALSAMIC PESTO ROASTED CHICKEN WITH QUINOA
 
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Place tomatoes, red onion, and mushroom in the base of a 9x13 baking dish.
  4. Arrange chicken breasts on top of vegetables. Spread pesto over chicken. Roast for 30-35 minutes.
  5. 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.
  6. Once boiling, cover and reduce to simmer for 15 minutes, or until all liquid is absorbed.
  7. Serve chicken and vegetables with quinoa.

 

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Comments

  • Kathy

    I am so bummed that you changed the original recipe. It was a favorite in our house, and I never printed it out. It was simple and delicious!! Is there a link anywhere?

    • Rachel Schultz

      Kathy –

      Here is the original. Glad you liked it!

      4 boneless, skinless chicken breasts
      1/2 batch my favorite pesto (linked)
      1 tablespoon balsamic vinegar
      1 pint grape tomatoes
      1/2 red onion, sliced
      Preheat oven at 375 degrees. Brown chicken breasts over medium heat. Add garlic, basil, olive oil, vinegar, and water to food processor. Preheat oven at 375 degrees. Brown chicken breasts over medium heat. Add garlic, basil, olive oil, vinegar, and water to food processor.
      Pulse until pureed. Arrange chicken breasts into a glass baking dish and cover with basil sauce. Top with tomatoes and onions. Drizzle with olive oil and bake for 40 minutes, or until meat thermometer reads 165 degrees.

  • […] So check out my step-by-step instructions (with pics) and get your pesto on! Recipe adapted from Rachel Schultz. […]

  • […] Source: rachelschultz […]

  • Andrea

    Where does the water fit in to this? How much?

  • Elise

    This looks so great – I can’t wait to try it. One question though, the first word of the recipe is Balsamic…. where is the Balsamic in the recipe? I see it in the list of ingredients but you never mention adding it to the dish?

    • Rachel Schultz

      Thanks! The balsamic vinegar is stirred into the pesto.

      • Elise

        Oh great! Thanks!

  • meebers

    This was amazing! My family and I are very picky eaters. However, this one gives us a new love and appreciation of eating healthy! Thank you so much. Please keep the recipes coming. They help me a lot to learn how to cook healthy! Hugs!

    • Rachel Schultz

      You’re welcome! And thank YOU.

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