Pesto Chicken with Rice & Quinoa Blend
Instructions
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PREPARE rice & quinoa blend according to package cooking instructions using water and adding salt to saucepan.
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HEAT grill to medium-high. Season chicken tenders with salt and pepper. Place chicken on grill. Cover and grill 12 to 16 minutes or until internal temperature reaches 165°F, turning halfway through cooking time.
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FLUFF rice & quinoa blend with fork. Stir in 1/3 cup pesto. Spoon onto serving plates. Top with chicken, remaining pesto and pine nuts.
Ingredients
- 1 cup truRoots® Organic Rice & Quinoa Blend
- 2 cups Water
- 1/2 teaspoon Salt
- 1 1/4 pounds boneless, skinless chicken tenders
- Salt and pepper
- 1 (7 oz.) container prepared pesto (3/4 cup)
- 2 tablespoons pine nuts, toasted
Instructions
-
PREPARE rice & quinoa blend according to package cooking instructions using water and adding salt to saucepan.
-
HEAT grill to medium-high. Season chicken tenders with salt and pepper. Place chicken on grill. Cover and grill 12 to 16 minutes or until internal temperature reaches 165°F, turning halfway through cooking time.
-
FLUFF rice & quinoa blend with fork. Stir in 1/3 cup pesto. Spoon onto serving plates. Top with chicken, remaining pesto and pine nuts.
