Grilled Pesto Chicken from the Freezer and Pantry
Transform your weeknight dinner routine with this quick and flavorful Grilled Pesto Chicken from the Freezer and Pantry. This recipe combines tender, juicy chicken breasts with a zesty marinade of basil pesto, olive oil, and a hint of lemon juice, creating a dish that's bursting with fresh Mediterranean-inspired flavors. Perfect for meal prep or last-minute meals, this versatile recipe uses pantry staples and makes thawing frozen chicken stress-free. With just 10 minutes of prep time and a total cook time of 20 minutes, it's an effortless way to put a healthy, grilled entrée on the table. Pair it with roasted veggies, rice, or a crisp green salad for a complete, satisfying meal that’s as convenient as it is delicious. Keywords: pesto chicken, grilled chicken, freezer meal, quick dinner recipe, pantry staple recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cup store-bought or homemade basil pesto
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
If using frozen chicken breasts, thaw them completely in the refrigerator overnight or use the defrost setting on your microwave according to appliance instructions.
In a large mixing bowl, combine the basil pesto, olive oil, lemon juice, salt, black pepper, and optional red pepper flakes. Mix well to create the marinade.
Place the chicken breasts in the mixing bowl, turning them to evenly coat with the marinade. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Let marinate in the fridge for at least 30 minutes, or up to 4 hours for more flavor. If short on time, you can skip the marinating step.
Preheat your grill to medium-high heat (approximately 375–400°F). If using a grill pan on the stovetop, heat it over medium-high heat and lightly grease with additional olive oil.
Remove the chicken from the marinade, allowing excess to drip off. Discard the remaining marinade.
Place the chicken breasts on the preheated grill or grill pan. Cook for 6–8 minutes per side, or until the internal temperature of the chicken reaches 165°F (check using a meat thermometer).
Once cooked, remove the chicken from the grill and let rest for 5 minutes before slicing or serving. This will help retain juices and enhance flavor.
Serve the grilled pesto chicken with your choice of sides, such as roasted vegetables, rice, or a crisp green salad.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 223.6 g | 447% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1998 mg | 43% | |
*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.
