Process pesto by adding basil, 2 Tbsp. olive oil, pine nuts, parmesan cheese, and garlic, one item at a time, to a food processor, stopping to scrape bowl in between each ingredient. Add quinoa and 2 c. water to sauce pan. Heat to boiling. Cover, reduce heat, and simmer 15 minutes or until quinoa is cooked through.
While quinoa is cooking, cook chicken breasts in oil, 5-6 minutes per side, or until no longer pink. Steam broccoli 5 minutes. Combine pesto, chicken, and broccoli, and quinoa in a large bowl. Divide evenly among 4 bowls.
Honey Garlic Carrots
Place carrots in a medium saucepan. Cover with water. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove carrots with slotted spoon. Drain water. Dry saucepan. In the same saucepan, add olive oil, honey, garlic, and cayenne. Bring to a boil over med-high heat. Return carrots to pan and cook 5 min longer, stirring constantly, until the sauce caramelizes.