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My absolute favorite pesto. It’s oil free, so no guilt!
Make the pesto: In a food processor, add basil, spinach, garlic, rosemary, thyme, almonds, and parmesan cheese. Pulse until everything is fairly chopped up. Add in yogurt, lemon juice, salt, and pepper. Pulse until combined and a pesto-like consistency has formed. Refrigerate while you prepare quinoa.
In a medium sauce pan, add quinoa and water. Throw in a pinch of salt. Bring to a boil, then let simmer until all the water has been absorbed.
While quinoa is simmering, pound the chicken breast until it is a medium thickness. Squeeze the lemon juice from one lemon over chicken breast, then sprinkle with salt and pepper. Prepare a grill pan by spraying with Pam and heating over medium high heat (about a 7 or 8 on a scale of 1 to 10).
One the grill pan is hot, place chicken breast on top and cook for about 5 minutes per side. The chicken should cook quite quickly since it has been thinned and the grill pan should be very, very hot.
While chicken is cooking, chop asparagus and zucchini into small chunks. Place in a large bowl. When quinoa is done, pour on top of the veggies in the large bowl. Add chicken. Stir in pesto mix, the remaining lemon juice (from 1/2 a lemon), and add salt and pepper to taste. Sprinkle in goat cheese.
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