Lemon Chicken Bowl with Pesto

Ingredients:

For the Chicken:

• 2 skinless, boneless chicken breasts, sliced horizontally to create 4 thinner cutlets
• Olive oil
• Salt
• Black pepper
• 2 cloves garlic, pressed through garlic press
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice

For the Quinoa:

• 1 ½ cups uncooked quinoa
• 2 ¾ cups chicken stock
• ½ cup sun-dried tomatoes (not packed in oil), julienned into strips
• 2 tablespoons toasted pine nuts

For the Pesto Sauce:

• 2 teaspoons lemon juice
• ½ teaspoon lemon zest
• 4 cloves garlic
• 3 tablespoons toasted pine nuts
• ¼ cup grated parmesan cheese
• ½ cup olive oil
• Salt
• 4 ounces fresh basil, leaves only

Preparation:

1. Marinate the Chicken:

   • Place chicken cutlets in a bowl. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
   • Add garlic, lemon zest, and lemon juice. Toss to coat and marinate for at least 30 minutes, or overnight if preparing ahead.

2. Prepare the Pesto Sauce:

   • In a food processor, combine lemon juice, lemon zest, garlic, pine nuts, and parmesan cheese. Process until blended.
   • Add salt and basil leaves, and continue processing while drizzling in olive oil until smooth. Adjust seasoning as needed.
   • Spoon into a bowl, cover with a thin layer of oil, and refrigerate until ready to use (or for up to a week).

3. Cook the Quinoa:

   • Rinse quinoa in cold water. Combine with chicken stock in a pot and bring to a boil.
   • Reduce heat, cover, and simmer for 20 minutes, or until the liquid is absorbed and quinoa is tender. Fluff with a fork.
   • Stir in sun-dried tomatoes and set aside, keeping warm.

4. Grill the Chicken:

   • Heat a grill pan over medium-high heat and drizzle with a touch of olive oil.
   • Grill chicken cutlets for about 4 minutes per side, until golden-brown and cooked through. Let rest for a few minutes before slicing.

5. Assemble the Bowls:

   • Spoon warm sun-dried tomato quinoa into bowls.
   • Top with sliced grilled chicken and drizzle with pesto sauce.
   • Sprinkle with toasted pine nuts. Serve with additional vegetables like asparagus if desired.

Tips & Tidbits:

• Chicken Preparation: Slicing chicken breasts horizontally creates thinner cutlets that cook faster and more evenly.
• Substitutions for Quinoa: Feel free to use rice, orzo, or your favorite pasta instead of quinoa.
• Pesto Options: Use store-bought pesto for a quicker option.
• Add Veggies: Enhance your bowl with steamed or blanched vegetables like asparagus, broccoli, or spinach for added nutrition.