A yummy and nutritious meal- hint make extra pesto chicken-leftovers are delicious as a wrap or sandwich. Though my husband calls the super grains "bird seed" he even really enjoyed this version, and the kid LOVED it (I just said it was rice ;)!
Pesto Chicken Breast:
Chicken Breast- season with garlic salt and basil
Heat a pan, with a bit of your favorite cooking oil, and sear both sides
Add pesto on each side and cook through, and then set aside, while keeping warm.
Parmesan Super Grains:
While the chicken is sautéing, heat a smaller pan to make the super grains.
Add a clove of minced fresh garlic to the heated pan and stir till aromatic.
Add pre-cooked Super Grains (when I cook the Super Grains, I make them in chicken stock instead of water for extra flavor), and heat on low to warm.
Drizzle with Olive Oil, Shredded Parmesan and a bit of salt to taste- and sauté till all ingredients are well mixed and the parmesan in melted.
Keep warm for serving.
Spinach with Garlic and Tomatoes in Pesto Sauce:
In the same pan as you cooked your chicken- which will have the oil from the pesto, add 2 cloves minced garlic and 2-3 diced Roma tomatoes and sauté till tomatoes are slightly softened.
Next, deglaze the pan with about 1/2 cup white wine or broth, and simmer, which will make a bit of a sauce, and capture all the flavors from the chicken and herbs in the pan.
Add fresh spinach and wilt. I also added roasted red peppers, as I had them on hand, but totally optional. I think pine nuts would also be a great add!
Now you are ready to serve and enjoy! BTW, I wasn't familiar with Super Grains till pretty recently- the mix I have includes mix white and red quinoa, millet and buckwheat.
Nutritional Notes:
We loved it! Had to use dry basil, used frozen roasted tomatoes and roasted peppers. So added extra broth and spinach. Also had black beans in my super grains. Good and healthy.
Looks good! I’m cooking it tonight!