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Grilled chicken and potatoes on a red serving platter.
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5 from 1 vote

Grilled Chicken with Spinach-Chive Pesto

The pop of flavor from this easy spinach-chive pesto turns simple grilled chicken into something to remember!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Entrees
Cuisine: American
Keyword: Grilled Chicken, Spinach pesto
Servings: 4 Servings
Calories: 354kcal

Ingredients

The pesto:

The chicken:

Instructions

The pesto:

  • In a food processor, combine the baby spinach, chives, garlic, pine nuts, Parmesan cheese, extra-virgin olive oil, lemon juice and salt. Puree until the mixture is finely chopped.
  • Cover and refrigerate until you are ready to use the pesto. When ready to use, bring to room temperature.

The chicken:

  • Preheat the grill to high heat and then turn down to medium heat.
  • Rub each of the chicken breasts with 1 teaspoon olive oil. Season with salt and pepper.
  • Place the chicken breasts on the grill and cook until done, about 5 minutes per side. Remove the chicken from the grill, let rest for 5 minutes, and then slice on a diagonal.
  • Serve the chicken breasts with the pesto over top.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1chicken breast + 2 tablespoon pesto | Calories: 354kcal | Carbohydrates: 3g | Protein: 28g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 720mg | Potassium: 550mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1031IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 1mg