Grilled Chicken With Spinach and Pine Nut Pesto

Recipe by Charlotte J
READY IN: 23mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a grill pan on medium high heat.
  • Lightly oil the grill pan.
  • Sprinkle the chicken with salt and pepper.
  • Grill the chicken until cooked through, about 5 minutes per side.
  • Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor.
  • Lightly pulse.
  • With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy.
  • Add salt and pulse.
  • Put half of the pesto into ice cube trays and store in the freezer for future use.
  • Transfer the rest of the spinach mixture to a medium bowl.
  • Stir in the Parmesan.
  • Season the pesto with salt and pepper, to taste.
  • Spread the pesto over each piece of chicken and serve.
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