Pesto Chicken with Sprouted Rice & Quinoa Medley

recipe
  • Yields
    4 servings
  • Prep Time
    15 MIN
  • Cook Time
    45 MIN

Ingredients

  • 1 cup truRoots® Sprouted Rice & Quinoa Medley
  • 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

  1. PREPARE rice & quinoa medley according to package cooking instructions using water and adding salt to saucepan.
  2. 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.
  3. FLUFF rice & quinoa medley with fork. Stir in 1/3 cup pesto. Spoon onto serving plates. Top with chicken, remaining pesto and pine nuts.