This is a tasty meal that used to be on Brio Restaurant’s menu…I’ve made some adjustments – roasting the asparagus, chickpeas and tomatoes and nixing the cucumbers…I also marinate the chicken in the pesto before cooking it in a cast iron skillet. Toss it with a creamy herb dressing or any salad dressing of your choice. It can be served as a salad or in a bowl…
Pesto Chicken & Quinoa Salad
6 boneless skinless chicken breasts
1/2 cup store-brand or homemade pesto
1 cup quinoa
1 cup farro
1/2 cup sliced roasted red peppers
12 stalks asparagus, trimmed
12 grape or cherry tomatoes, cut in halves
15 oz chickpeas, drained & rinsed
2 cups fresh arugula
1/4 cup crumbled feta cheese
extra virgin olive oil
salt & fresh ground pepper
Heat oven to 450°F. Slather the pesto all over the chicken and allow to marinate at least ten minutes. Cook the quinoa and Farro as packages direct; seasoning with salt & fresh ground pepper. Toss the asparagus with a little extra virgin olive oil & season with salt and fresh ground pepper; lay on a large baking sheet that has been lined with parchment paper. Do the same with the cherry tomatoes and chickpeas (on same baking sheet as asparagus). Roast in the heated oven 20-25 minutes. Meanwhile cook the pesto chicken in a cast iron skillet until desired doneness. Scoop the Farro and quinoa into a large mixing bowl; add the roasted red peppers, roasted asparagus, cherry tomatoes & chickpeas. Add arugula and toss to combine. Place a few scoops on dinner plates or in shallow bowls. Top each serving with one pesto chicken and some crumbled feta cheese. Drizzle on a Creamy Herb Dressing or salad dressing of your choice. Dig in! Serves 6.
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