Grilled Chicken Breast with Quinoa, Asparagus, Avocado, and Basil Pesto

A composed plate of quiet precision, this dish relies on clean grilling, distinct textures, and a bright herbal finish. The chicken remains succulent, the quinoa light and separate, and the vegetables are handled so each retains clarity. Basil pesto and lemon give the plate its defining lift, while avocado and pine nuts provide depth and richness without heaviness.

Recipe essentials

Dish category: Main course

Cuisine or origin: Contemporary Mediterranean

Course type: Lunch or dinner

Yield: 2 servings

Serving size: 235 g

Prep time: 20 minutes

Cook time: 18 minutes

Total time: 38 minutes

Difficulty: Moderate

Equipment

Fine-mesh sieve

Medium saucepan with lid

Grill pan or heavy skillet

Medium mixing bowl

Small bowl

Tongs

Sharp knife

Cutting board

Kitchen scale

Ingredients

Chicken

260 g chicken breast

8 g olive oil

3 g salt

1 g black pepper

Quinoa salad

70 g quinoa, rinsed

140 g water

40 g avocado, diced

50 g cherry tomato, halved

20 g radish, thinly sliced

10 g parsley, finely chopped

12 g basil pesto

6 g lemon juice

4 g olive oil

2 g salt

1 g black pepper

Asparagus

80 g asparagus, trimmed

4 g olive oil

1 g salt

0.5 g black pepper

Finish

5 g pine nut, lightly toasted

8 g microgreen

2 g lemon zest

Method

1. Cook the quinoa. Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat, cover, and cook for 12 minutes. Remove from the heat and rest, covered, for 5 minutes. The grains should be tender, separate, and dry on the surface.

2. Prepare the quinoa salad. Transfer the quinoa to a mixing bowl and let it cool for 3 minutes. Fold in the avocado, cherry tomato, radish, parsley, basil pesto, lemon juice, olive oil, salt, and black pepper. Mix gently so the avocado holds its shape and the quinoa remains distinct.

3. Season the chicken. Pat the chicken breast dry. Coat with olive oil, then season evenly with salt and black pepper.

4. Grill the chicken. Heat a grill pan or heavy skillet over medium-high heat until very hot. Cook the chicken for 5 to 6 minutes on the first side, then turn and cook for 4 to 5 minutes on the second side. Reduce the heat if the surface darkens too quickly. The chicken is ready when the exterior is well marked and the centre reaches 74°C, with clear juices and a resilient, springy texture. Rest for 5 minutes before slicing.

5. Cook the asparagus. Toss the asparagus with olive oil, salt, and black pepper. Grill or sear for 3 to 4 minutes, turning once, until bright green, lightly charred in places, and just tender with a slight bite.

6. Finish the plate. Slice the chicken breast against the grain into even pieces. Toss the pine nuts with the quinoa salad if they are not already incorporated. Add the lemon zest to the salad and fold once more.

Plating and serving

Place the quinoa salad slightly off-centre on each plate and shape it into a neat mound. Arrange the sliced chicken alongside, then lean the asparagus against the salad to create height and direction. Finish with microgreens scattered lightly over the top, keeping the plate composed, clean, and balanced.

Professional notes

Resting the chicken is essential; slicing too soon will release its juices and dull the plate.

The quinoa must be cool enough to accept the pesto without turning greasy or clumped.

Keep the asparagus under control: it should remain vivid and firm, never soft or watery.