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Grilled Chicken with Spinach Pesto
Category
Main Course
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
- 2 boneless chicken breasts
- 2 cups lightly packed baby spinach leaves (about 2 ounces)
- 1/4 cup pine nuts (toasted)
- 2 tablespoons fresh lemon juice
- 1 to 2 teaspoons grated lemon peel
- 1/3 cup plus 2 teaspoons olive oil
- Salt and freshly ground black pepper
- 1/3 cup freshly grated Parmesan
Instructions
- Watch how to make this recipe.
- Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
- Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
- Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
- Spread the pesto over each piece of chicken and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 407
Amount/Serving
% Daily Value
- Carbs
- 3 grams
- Protein
- 16 grams
- Fat
- 38 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 42 milligrams
- Sodium
- 182 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
2 comments
First time I made it I used almonds. It turned out delicious. My husband who doesn't care for spinach much loved it. Second time I made it I didn't have enough spinach. So I used fresh parsley from my garden. It was probably 3/4 parsley to spinach ratio. Wow! That was great also. Love the idea that it doesn't need garlic to be a wonderful pesto!
Pesto with no garlic? I'm trying this, but adding garlic and using walnuts instead of pine nuts. Pine nuts are too expensive. Haha