- Prep
- 25 min
- Cook
- 30 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 460 kcal
Quick summary
“Golden cubes of chicken breast marinated in lemon and oregano are served over a nutritious bed of quinoa with sun-dried tomatoes and olives. The fresh blanched basil pesto crowns the dish with intense freshness.”
What you need to know
- The quick blanching of the basil leaves blocks oxidation and ensures a vibrant green pesto.
- Washing quinoa in cold running water is essential to eliminate saponins and natural bitterness.
- Chicken browned over high heat seals the internal juices, keeping the breast juicy and tender.
Ingredients
Main
- units (about 150g each) Chicken Breast
- cup Quinoa
- cups Water
- xícara (picados) Sun-dried tomatoes
- cup (pitted, chopped) Black or green olives
- xícara (picado) Roasted red bell pepper (jarred)
- unit (juice and zest) Limão
- tablespoons Extra virgin olive oil
- dentes (picados) Garlic
- teaspoon Dry oregano
- Salt
- Freshly ground black pepper
- cups (leaves, lightly packed) Fresh basil
- cup (toasted) Pine nuts (or walnuts)
- cup Grated Parmesan cheese
- dente pequeno Garlic
- tablespoon Lemon juice
- cup Extra virgin olive oil
- Salt
- Freshly ground black pepper
Instructions
Principal
- Wash the quinoa under cold running water for a few minutes, using a fine sieve. Transfer to a pan, add the 2 cups of water and a pinch of salt. Bring to a high heat until boiling, then reduce the heat to the minimum, cover, and cook for 15 minutes, or until the water is absorbed. Turn off the heat and let it rest covered for another 5 minutes. Loosen with a fork and set aside.
- Prepare the marinade for the chicken. In a container, mix 2 tablespoons of olive oil, the juice of half a lemon, minced garlic (2 cloves), oregano, salt, and pepper. Cut the chicken breasts in half horizontally (to make them thinner) or make superficial cuts. Add the chicken to the marinade, ensuring it is well covered. Let it marinate for at least 20 minutes at room temperature, or 30 minutes in the refrigerator.
- While the chicken marinates, prepare the pesto. Blanch the basil leaves: dip them in boiling water for 10 seconds, remove quickly, and plunge into ice water. Drain well. In a food processor, combine the blanched basil, pine nuts, parmesan cheese, 1 garlic clove, and lemon juice. Pulse a few times.
- With the processor running, add the olive oil (1/2 cup) in a thin stream until a homogeneous and creamy pesto is obtained. Season with salt and pepper to taste. Set aside. The professional technique for a vibrant pesto is to add a pinch of sugar, which enhances the color and flavor.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, discarding the excess. Brown the chicken for 3-4 minutes on each side, until it is cooked through and has a beautiful golden crust. If necessary, transfer to a preheated oven at 180°C for another 5-7 minutes to finish cooking, especially if the fillets are thicker.
- In a large bowl, combine the cooked quinoa, chopped sun-dried tomatoes, chopped olives, and roasted red bell pepper. Add the remaining lemon juice and a drizzle of olive oil if desired. Mix gently to combine all ingredients, adjusting the seasoning if necessary.
- Serve golden chicken atop a bed of Mediterranean quinoa. Drizzle generously with fresh pesto over the chicken and quinoa. Decorate with lemon zest and fresh basil leaves, if desired. The secret to this recipe is the balance of fresh and rich flavors.
Chef's tips
- Dip the basil leaves in boiling water for 10 seconds and transfer immediately to ice water.
- Let the quinoa rest for 5 minutes with the pan covered after cooking to fluff with a fork.
- Dry the chicken strips before putting them in the hot skillet to brown quickly without gathering water.
Variations
- Add cubes of feta cheese or cured Minas cheese to the warm quinoa for a creamy salty touch.
- Incorporate grilled zucchini strips into the grain mixture to expand the vegetable volume of the dish.
- Sprinkle toasted sunflower seeds over the chicken to add additional crunch to the chewing.
Substitutions
- The chicken breast can be replaced by boneless chicken thighs in cubes or grilled hake fillet.
- Quinoa grains can be replaced with hydrated Moroccan couscous or short-grain brown rice.
- The pine nuts (pinoli) of the pesto can be replaced by walnuts, cashews, or almonds.
How to store
Keep the components in separate containers in the refrigerator for up to 3 days. Store the basil pesto in a jar with a film of olive oil on the surface; reheat the chicken and quinoa before finishing with the cold pesto.
Can it be frozen?
Freeze the grilled chicken and cooked quinoa in airtight containers for up to 2 months. Pesto can be frozen in ice cube trays. Avoid freezing the dish already assembled with the fresh sauce.
What to serve with
Serve with arugula salad dressed with olive oil, toasted ciabatta bread, or steamed vegetables.
Frequently asked questions
Why blanch the basil leaves before blending the pesto?
The thermal shock in boiling water for 10 seconds followed by an ice bath deactivates the polyphenol oxidase enzymes. This prevents the pesto from darkening and turning brown upon contact with air and the heat of the blade.
What is the liquid ratio and cooking time for quinoa?
Use 2 cups of water for 1 cup of rinsed quinoa. Cook over low heat for about 15 minutes with the pan semi-covered until the water dries, letting it rest covered for 5 minutes before fluffing.
Can I prepare traditional pesto in a mortar instead of a processor?
Yes. The mortar and pestle method macerates the leaves with garlic and salt, extracting the essential oils gently and providing an authentic rustic texture much appreciated in Ligurian cuisine.
How to ensure the chicken breast doesn't get dry when grilling?
Marinate with olive oil and lemon for 20 minutes, cut into pieces of uniform thickness, and sear in a very hot skillet for 3 to 4 minutes on each side. Do not cook longer than necessary to maintain moisture.
