Chicken with Pesto Quinoa

1. Combine olive oil and quinoa together in a medium-sized pot. Cook the quinoa over medium heat for 5 minutes, stiring constantly. After 5 minutes, add water and give it a quick stir. Slap a lid on and turn down to a simmer for 15 minutes.

2. At this point you’ll want to salt and pepper your chicken breasts and place them under the broiler. Broil for 5-6 minutes per side (bigger pieces of chicken will take more time).

3. Once your chicken is done, pull it out from under the broiler, top with a tablespoon of shredded mozzarella each, and slide back under the heat just long enough to melt the cheese, around 1 minute.

4. By this time your quinoa should be finishing up. Take the pot with your quinoa off the heat and fluff with a fork and give it a taste test. It should be chewy, but not crunchy. If it’s crunchy, put the lid back on for a few more minutes and then try again.

5. Mix your pesto into the quinoa and give it another taste test. Depending on the brand of pesto you’re using, you may want to add more salt.

6. Now, all you have to do is assemble. Plate the quinoa, top with the chicken, followed by the diced tomatoes. Done and delicious!