Pesto Chicken
When I don’t know what to make for dinner in the summer time, I instantly start thawing out some chicken breasts from the freezer. I know they’ll be thawed by the afternoon and ready for seasoning. Most of the time, inspiration strikes by 4pm, but recently I was met with a pack of thawed chicken breasts and zero motivation to do anything with them. I glanced on our porch and noticed our basil plants pulling a jack and the beanstalk moment, it needed to be used and soon. So, I tossed it all in the blender with a few other tidbits and poured it all over that chicken. A quick trip to the grill later and I was met with the chicken of my dreams. Herby, savory, a bit lemony and the perfect companion to any side you serve up with it. Make extra, you’ll want to eat it all week long.
Ingredients:
Makes 6 to 8 servings
Pesto:
2 handfuls of fresh basil
2 tablespoons olive oil
½ teaspoon salt
juice of 1 lemon
½ cup freshly grated parmesan
pepper to taste
Chicken:
2 pounds boneless, skinless chicken breasts or thighs
½ cup of pesto recipe above or ⅓ cup of storebought pesto thinned out with the juice of one lemon
1 teaspoon salt
Directions:
In a large bowl, toss your trimmed chicken breasts or thighs with ½ cup of the pesto and 1 teaspoon salt. You’ll likely have some pesto left over to use for something else!
Preheat your grill to medium high heat and cook the chicken for about 5-6 minutes per side depending on the thickness. Let it rest for a few minutes before slicing and serving. This chicken is also delicious at room temperature so don’t be afraid to make it ahead or double the recipe for leftovers.
