Grilled Chicken With Spinach-Chive Pesto

Name: Grilled Chicken With Spinach-Chive Pesto
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup baby spinach; 1/2 cup chopped chives (about 1 oz. chives); 1 garlic clove, chopped; 1 cup of lemon juice; Olive oil; 1/3 cup grated Parmesan cheese; pepper; 1/4 cup toasted pine nuts; Salt; 4 boneless, skinless chicken breasts

“Grilled Chicken With Spinach-Chive Pesto could be just the gluten free, primal, and ketogenic recipe you've been looking for. This recipe makes 4 servings with 382 calories, 29g of protein, and 25g of fat each. For $2.84 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. If you have chicken breasts, bell pepper, garlic clove, and a few other ingredients on hand, you can make it. Not a lot of people made this recipe, and 1 would say it hit the spot. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It works well as a main course. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 78%. Try Grilled Chicken Breasts with Spinach Pesto, Grilled Chicken with Spinach and Pine Nut Pesto, and Spinach, Chive, and Yogurt Soup with Grilled Scallions for similar recipes.”

total: 30 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Baby spinach1 cup
Chivesabout 1 oz. chives½ cup
Garlic clovechopped1
Lemon juice1 cup
Olive oil4 servings
Parmesan cheese⅓ cup
Bell pepper4 servings
Pine nuts¼ cup
Salt4 servings
Chicken breastsskinless chicken breasts4

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 30 min

1
To make the pesto, combine baby spinach, chopped chives, chopped garlic clove, toasted pine nuts, grated Parmesan cheese, extra-virgin olive oil, lemon juice, and 1/4 tsp 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.Rub each of 4 skinless, boneless chicken breasts with 1 tsp olive oil.Season with salt and pepper.Preheat the grill to high heat and then turn down to medium heat.
2
Place the chicken breasts on the grill and cook until done, about 5 minutes on each side.
3
Remove the chicken from the grill, let rest for 5 minutes, and then slice on a diagonal.

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