Grilled Chicken with Arugula Pesto Recipe

Name: Grilled Chicken with Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. cherry or Campari tomatoes on the vine; 1/4 tsp. kosher salt; 1/4 tsp. Black pepper; 4 boneless and skinless chicken-breast halves; 1/4 tsp. kosher salt; 1/4 tsp. Black pepper; 2 c. baby arugula; 1 c. fresh basil leaves; 1/2 c. grated fresh Parmesan cheese; 13 c. pine nuts; 13 c. olive oil; 1/4 c. water; 1/2 tsp. kosher salt

Servings: persons

1 lb. cherry or Campari tomatoes on the vine
1/4 tsp. kosher salt
1/4 tsp. Black pepper
4 boneless and skinless chicken-breast halves
1/4 tsp. kosher salt
1/4 tsp. Black pepper
2 c. baby arugula
1 c. fresh basil leaves
1/2 c. grated fresh Parmesan cheese
13 c. pine nuts
13 c. olive oil
1/4 c. water
1/2 tsp. kosher salt

1
Heat oven to 450 degrees F. Heat a stovetop grill pan over medium heat.
2
Roasted tomatoes: Place tomatoes on a baking sheet lined with parchment paper or foil; lightly coat with olive oil cooking spray and season with salt and pepper.
3
Roast tomatoes 10 to 12 minutes or until lightly charred and softened.
4
Chicken: Meanwhile, lightly coat chicken breasts with cooking spray and season with salt and pepper.
5
Grill 4 minutes per side or until just cooked through.
6
Remove to a plate; loosely cover with foil and let rest.
7
Arugula pesto: Put pesto ingredients in a food processor and pulse until smooth (makes 1 1/4 cups).
8
Place chicken on plates and drizzle each with 2 tablespoons pesto.
9
Serve with roasted tomatoes.
10
Store remaining pesto in the refrigerator for up to one week.

12473

kcal

Calories

1324

Fat

109

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. cherry or Campari tomatoes on the vine, 1/4 tsp. kosher salt, 1/4 tsp. Black pepper, 4 boneless and skinless chicken-breast halves, and more.

Yes, Grilled Chicken with Arugula Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken with Arugula Pesto

How did you like this recipe?

Frequently Asked Questions