Grilled Chicken with Spinach and Pine Nut Pesto
Elevate your weeknight dinner game with this Grilled Chicken with Spinach and Pine Nut Pesto! Juicy, perfectly seasoned chicken breasts are grilled to smoky perfection, then topped with a vibrant, homemade pesto made from fresh spinach, fragrant basil, toasted pine nuts, nutty Parmesan cheese, and a hint of zesty lemon. This healthy and flavor-packed recipe comes together in just 35 minutes, making it ideal for busy weeknights or casual entertaining. With its simple preparation, fresh ingredients, and eye-catching presentation, this dish strikes the perfect balance between hearty and wholesome. Serve it alongside a crisp salad, roasted vegetables, or a bed of pasta for a complete meal that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Spinach leaves
- 0.25 cup Pine nuts
- 0.5 cup Fresh basil leaves
- 0.333 cup Parmesan cheese
- 2 pieces Garlic cloves
- 0.333 cup Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons Vegetable oil
Instructions
Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until they have a uniform thickness, about 1/2 inch.
Rub the chicken breasts with kosher salt and black pepper evenly on both sides, then brush them with vegetable oil.
Preheat your grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking.
Grill the chicken breasts for 5-7 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove from the heat and let rest for 5 minutes.
While the chicken cooks, prepare the spinach and pine nut pesto. In a dry skillet over medium heat, toast the pine nuts until golden and fragrant, about 2-3 minutes. Set aside to cool.
Add the spinach, basil, toasted pine nuts, Parmesan cheese, garlic, lemon juice, salt, and black pepper to a food processor. Pulse a few times to combine.
With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth pesto sauce. Taste and adjust seasoning as needed.
Serve the grilled chicken breasts warm, drizzled generously with the spinach and pine nut pesto. Enjoy!
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 35.4 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.9 g | ||
| Protein | 233.7 g | 467% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 469 mg | 36% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2404 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
