Grilled Basil Chicken and Quinoa

This basil chicken with quinoa is juicy, flavorful and easy enough for any weeknight. Chicken tenders marinate in olive oil, basil, salt and pepper, then hit the grill while a pot of savory quinoa simmers in chicken broth.

Fresh avocado and cherry tomatoes get folded into the warm quinoa at the end, so every bite is creamy, bright and filling. It is a wholesome dinner that even quinoa skeptics clean their plates of.

The Best Basil Chicken with Quinoa (Avocado and Tomato)

My husband has not been a fan of quinoa. I usually sneak it in with my brown rice, like in my Yellow Coconut Chicken Curry, so he doesn’t even know he’s eating it. However, I don’t give up easily. My Balsamic Quinoa Salad was my first success. He loved it! So I just kept experimenting until I found another winner, meaning my husband cleaned his plate. This juicy grilled chicken with flavorful quinoa and accents of tomato and avocado is it!

I’ve cooked chicken a million different ways: boiled, baked, fried, roasted, slow cooked and more. My favorite is grilled. The grill cooks chicken quickly but keeps the inside juicy and the outside a little crispy. Oooh, yum! Since it’s hard to shovel snow off my grill during the winter, I bought a George Foreman grill and use it all. the. time. Especially with this basil chicken, the grill makes the flavor pop!

Let’s talk quinoa (pronounced KEEN-wah). It’s full of protein, fiber, amino acids and antioxidants, it’s gluten free, and it has lots and lots of nutritious yumminess. I use truRoots Organic Quinoa and really like the texture and taste. I’ve tried other brands that turn out a little soggy. Seriously, I can’t wait for you to try it in this recipe!

Why You’ll Love This Basil Chicken and Quinoa

• Juicy grilled chicken. A simple basil marinade and a quick grill keep the tenders tender.
• Flavorful quinoa. Cooking it in chicken broth with onion and garlic makes it savory, not bland.
• Fresh finish. Creamy avocado and juicy cherry tomatoes brighten the whole plate.
• Husband approved. Even a quinoa skeptic cleaned his plate.

Ingredients You’ll Need

Here is what goes into this chicken and quinoa dinner and why each one is there. Exact amounts are in the recipe card below.

• Chicken tenders: Thaw them fully before marinating. Tenders are thin and cook quickly on the grill, which keeps them juicy. Boneless chicken breasts cut into strips work too.
• Olive oil: The base of the marinade. It carries the basil flavor into the chicken and keeps it from sticking to the grill. You’ll also use a little to sauté the onion and garlic.
• Dried basil: Gives the chicken its signature herby flavor. Dried basil holds up to grilling better than fresh.
• Salt and black pepper: Season the chicken and the quinoa.
• Sweet onion and minced garlic: Sautéed first, they build a savory base for the quinoa.
• Chicken broth: Cooking quinoa in broth instead of water gives it much more flavor. I use organic chicken broth.
• Quinoa: Rinse it well and drain before cooking. Quinoa has a natural coating called saponin that tastes bitter, and rinsing washes it away. A good brand makes a difference; some cook up soggy.
• Avocado: Choose a large, ripe avocado that gives slightly when pressed. Slice it in half, remove the pit, score it into small squares and scoop them out with a spoon.
• Cherry tomatoes: Halve them for sweet, juicy bites and a pop of color.

How to Make Basil Chicken with Quinoa

1. Marinate the chicken. Place the chicken tenders in a large airtight container. Stir together the olive oil, basil, salt and pepper, pour it over the chicken and turn to coat. Cover and refrigerate until you’re ready to grill.
2. Sauté the aromatics. Heat the olive oil in a large saucepan over medium high heat for 1 to 2 minutes. Add the onion and garlic and cook until slightly tender and fragrant, about 2 to 3 minutes.
3. Boil the broth. Add the chicken broth and black pepper and bring to a boil.
4. Cook the quinoa. Stir the rinsed quinoa into the boiling broth. Cover, reduce the heat to low medium and simmer until the liquid is absorbed and the quinoa is tender, about 15 to 20 minutes. Cooked quinoa looks fluffy, with little spiral tails showing.
5. Prep the toppings. While the quinoa cooks, cut the avocado and halve the tomatoes. Once the quinoa is done, remove it from the heat and gently fold in the avocado and tomatoes.
6. Grill the chicken. Grill the tenders over medium heat for about 3 to 4 minutes, until the center is no longer pink and an instant read thermometer reads 165°F in the thickest part. Move them to a large sheet of foil and wrap them up to rest for about 5 minutes so the juices settle.
7. Serve. Serve the chicken tenders with a big scoop of the avocado tomato quinoa.

Ways to Customize Basil Chicken and Quinoa

• Swap the protein. Grilled shrimp or boneless chicken thighs work well with the same basil marinade.
• Add more veggies. Fold in cucumber, baby spinach or grilled zucchini along with the tomatoes.
• Add a squeeze of lemon. A little fresh lemon juice over the quinoa brightens the whole dish.
• Top it with cheese. A sprinkle of feta or parmesan adds a salty finish.

Basil Chicken with Quinoa FAQs

• How do I know when the chicken is done? Use an instant read thermometer. Chicken is safe to eat when the thickest part reaches 165°F. Tenders usually get there in about 3 to 4 minutes on the grill.
• Do I need an outdoor grill? No. An indoor grill like a George Foreman works great year round, and a grill pan on the stove works too.
• Why do I need to rinse quinoa? Rinsing removes the natural bitter coating. Rinse it well in a fine mesh strainer and drain before cooking.
• How long should the chicken marinate? Keep it covered in the fridge until you’re ready to grill. Even a short marinade adds flavor.
• Can I mix quinoa with rice? Yes. Mixing quinoa into brown rice is a great way to add hidden nutrients while keeping the texture of rice.
• How do I store leftovers? Store the chicken and quinoa in covered containers in the fridge and enjoy within 3 to 4 days. Add fresh avocado when serving, since it browns over time.
• Can I serve the quinoa cold? Yes. It makes a tasty quinoa salad for lunch the next day.

Chicken and Quinoa with Avocado

Chicken and quinoa with avocado, made with basil marinated grilled chicken tenders and quinoa simmered in chicken broth with onion, garlic, avocado and cherry tomatoes.

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Ingredients

  

• 10 chicken tenders thawed
• 1/2 cup olive oil
• 1 Tbs dried basil
• 1 tsp salt
• 1 tsp black pepper
• 1 Tbs olive oil
• 1 cup chopped sweet onion
• 1 Tbs minced garlic
• 3 cups organic chicken broth
• 1 tsp black pepper
• 1 ½ cups quinoa rinsed well and drained
• 1 large ripe avocado slice in half lengthwise, pitted, scored into small squares, and scooped out with spoon
• 2 cups cherry tomatoes halved

Instructions

 

• In a large airtight container, place chicken tenders. Combine olive oil, basil, salt, and pepper and pour over chicken. Cover and refrigerate until ready to grill.
• Over medium-high heat, heat olive oil in a large sauce pan for 1 to 2 minutes. Add onion and garlic. Cook until slightly tender for about 2 to 3 minutes.
• Add chicken broth and black pepper. Bring to a boil.
• Add quinoa to boiling broth. Cover and reduce to low-medium heat. Simmer until liquid is absorbed and quinoa is cooked and tender (about 15-20 minutes).
• While quinoa is cooking, prepare avocado and tomatoes. Once quinoa is cooked, remove pan from heat and fold in avocado and tomatoes.
• Grill chicken tenders over medium heat until center no longer pink (about 3 to 4 minutes). In order to keep chicken juicy, remove chicken from heat as soon as the center is no longer pink and place on a large sheet of aluminum foil. Wrap aluminum foil around chicken tenders until completely covered. Allow chicken to finishing fully cooking in the aluminum foil for about 5 more minutes.
• Serve quinoa and chicken tenders together.

Made this basil chicken with quinoa? Leave a star rating in the recipe card and tell me what you think in the comments below. Your feedback helps other cooks, and I love hearing about your twists.

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