Pesto Chicken and Quinoa Toss

Name: Pesto Chicken and Quinoa Toss
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry and cut into 1-inch (2.5 cm) pieces; 1 cup (185 g) quinoa (white, red, or tricolor), rinsed; 2 cups (475 ml) low-sodium chicken broth; ½ cup (120 ml) fresh basil pesto; 1½ cups (225 g) cherry or grape tomatoes, halved; ½ cup (70 g) raw pine nuts; 2 tbsp (30 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (30 ml) fresh lemon juice; ¼ cup (10 g) fresh basil leaves, torn, for garnish (optional)

From the MyKitchenBank Kitchen

A bright, herbaceous one-pot dinner that combines tender chicken breast, fluffy quinoa, and fresh basil pesto. Cherry tomatoes add sweetness and acidity while toasted pine nuts provide a satisfying crunch. Ready in under 40 minutes, this Italian-inspired dish is perfect for weeknight meals or meal prep.

Prep: 15 min
Cook: 22 min
Wait: 5 min
Total: 42 min
Makes: 4 servings (about 2 cups per serving)

Save to My Kitchen Jump to recipe

Steps

Before you start

Pat chicken breasts dry with paper towels
Rinse quinoa in a fine-mesh strainer
Have fresh basil leaves washed and ready
Measure out the chicken broth ahead of time

1
Toast the pine nuts
- Heat the large skillet over medium heat.
- Add the pine nuts and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden.
- Transfer to a small plate and set aside.
+ Show details− Hide details
Ready when: Pine nuts are light golden and fragrant
Tip: Watch closely—pine nuts burn quickly. If the skillet is dark, use medium-low heat instead.
2
Sear the chicken
- Add 1 tablespoon (15 ml) of the olive oil to the same skillet over medium-high heat.
- Once hot, add the chicken pieces in a single layer and sear without stirring for 2 minutes.
- Stir and cook for another 2 minutes until the outside is opaque.
- Season with salt and pepper.
- You don't need to cook the chicken all the way through—it will finish cooking in the broth.
+ Show details− Hide details
Ready when: Chicken exterior is opaque; interior may still be slightly pink
Tip: Don't move the chicken during the first 2 minutes—it develops a light golden crust that adds flavor.
3
Add broth and quinoa
- Pour in the chicken broth and stir to lift any browned bits from the bottom of the pan.
- Add the rinsed quinoa, stirring to combine.
- Bring to a boil, then reduce heat to medium-low, cover with a lid, and simmer for 15 minutes until the quinoa is tender and most of the liquid is absorbed.
+ Show details− Hide details
Ready when: Liquid is mostly absorbed and the quinoa grains have a small white ring around each one
Tip: Don't lift the lid frequently—this slows cooking and makes the liquid evaporate unevenly.
4
Fold in pesto and tomatoes
- Remove from heat and stir in the basil pesto and the remaining 1 tablespoon (15 ml) olive oil.
- Add the halved cherry tomatoes and fold gently to combine.
- Let stand, uncovered, for 5 minutes so the tomatoes soften slightly and flavors meld.
+ Show details− Hide details
Ready when: Pesto is evenly distributed and tomatoes are warm
Tip: Add the pesto after cooking so its fresh basil flavor stays bright—heat would dull it.
5
Finish and serve
- Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
- Top each serving with the toasted pine nuts and fresh basil leaves if using.
- Serve hot.
+ Show details− Hide details
Ready when: Seasoning is balanced and flavors are to your taste
Tip: The lemon juice brightens the dish and balances the richness of the pesto—don't skip it.

Good to know

Tips

This dish is naturally gluten-free thanks to quinoa, making it ideal for anyone avoiding grains.
Make your own pesto by blending 2 cups fresh basil leaves, 1⁄2 cup pine nuts, 2 cloves garlic, 1⁄2 cup Parmesan, and 1⁄2 cup olive oil—much fresher than jarred.
For extra protein and creaminess, stir in 1⁄4 cup (60 ml) heavy cream or crème fraîche at the end.
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the fresh basil and bright lemon.

Make ahead

You can prep the chicken and vegetables (cut and stored separately) up to 1 day ahead. Toast the pine nuts the morning of cooking. The finished dish is best served fresh, but leftovers can be reheated gently with a splash of broth.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or water to restore moisture. Not recommended for freezing as the quinoa texture changes. For meal prep, store the components separately (cooked quinoa, shredded chicken, pesto) and combine when ready to eat.

Substitutions

fresh basil pesto → Sun-dried tomato pesto or arugula pesto. Both are equally aromatic and add a different flavor profile. Use the same amount.
raw pine nuts → Toasted slivered almonds or walnuts. Almonds are milder; walnuts are earthier. Toast the same way for 3–4 minutes.
low-sodium chicken broth → Vegetable broth (for vegetarian) or white wine plus water (for extra depth). Use 1 cup broth + 1 cup white wine for a more sophisticated flavor.
cherry or grape tomatoes → Diced fresh tomatoes or sun-dried tomatoes (packed in oil). If using sun-dried tomatoes, reduce the amount to 1⁄2 cup (55 g) as they're more concentrated.