Grilled Chicken with Caprese Quinoa Salad

7 minutesPrep time

15 minutesCook time

5 minutesResting time

567 cal.Per serving

Ingredients for 1

1/4 cup

Quinoa

Chicken thighs (boneless, skinless)

1 tsp

Pesto

1/4 cup

Cherry tomatoes

Mozzarella (mini)

1/4

Lemon

optional

1 sprig

Basil (fresh)

Knife, Stovetop, Frying pan

Step 1
Cook the quinoa according to package instructions. (Use pre-cooked quinoa or day-old quinoa to speed up the process!)
Step 2
Meanwhile, pat the chicken dry. Season all over with salt, pepper & any additional seasonings you love! Drizzle neutral oil (we recommend avocado oil!) over the chicken & rub to coat.
Step 3
Preheat a grill or grill pan over medium-high heat. Add the chicken, & cook for 3-4 min, undisturbed. Flip & continue grilling the chicken for another 3-4 min, or until cooked through. Remove from the heat & rest the chicken while preparing the caprese quinoa salad.
Step 4
Transfer the cooked quinoa to a bowl. Halve the cherry tomatoes & mini mozzarella balls, then add them to the quinoa.
Step 5
In a small bowl, add the pesto with a drizzle of olive oil & a squeeze of lemon juice. Mix it all together until thin & pourable.
Step 6
Drizzle the thinned pesto onto the quinoa & toss to combine. Season to taste with salt, pepper & extra lemon juice.
Step 7
Slice the grilled chicken & serve alongside the caprese quinoa salad. Garnish with basil, if using. Enjoy!