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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Grilled Chicken with Arugula Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions