GRILLED PESTO CHICKEN COUSCOUS BOWLS
Steps:
- To make the pesto: In a food processor, pulse basil, spinach and arugula mix, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
- Place couscous in a medium, heat-proof bowl. Add boiling water and 1/4 teaspoon salt. Cover.
- Let stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
- Add 2 tablespoons of the pesto. Toss to combine and set aside.
- Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
- Spritz with oil and season with 1/2 teaspoon salt and black pepper.
- Heat a grill or grill pan on medium-high heat.
- Spritz the zucchini and tomato all over with olive oil, season with salt and pepper.
- Cook zucchini, in batches, for 2 to 3 minutes each side or until tender. Transfer to a baking sheet. Cover to keep warm.
- Add tomato to the grill. Cook, turning, for 1 to 2 minutes or until softened.
- Cook the chicken 3 to 4 minutes each side or until browned and cooked through. Slice.
- Divide couscous between 4 plates, 3/4 cup each.
- Top with vegetables and chicken. Drizzle with remaining pesto. Serve.
Nutrition Facts : ServingSize 1 bowl, Calories 505 kcal, Carbohydrate 41 g, Protein 48 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 128 mg, Sodium 185 mg, Fiber 4 g, Sugar 1.5 g
EASY GRILLED PESTO CHICKEN
Easy Grilled Pesto Chicken is a quick and easy recipe to make for dinner! Perfect to pair the chicken with a salad, make them into kabobs, or with any of your favorite side dishes.
Provided by Eileen
Categories Main Course
Time 17m
Number Of Ingredients 2
Steps:
- Preheat the grill to 425 degrees. Brush the basil pesto evenly on each chicken breast. Be sure to put pesto on both sides of chicken.
- Reduce heat to medium, about 350 degrees, and place chicken on the grill. Cook about 5-6 minutes per side. Internal temperature of the chicken should be 165 degrees.
- Let chicken rest about 5 minutes to let the juices settle. Slice and serve
- Preheat the oven to 375° degrees. Coat a medium-sized casserole dish with non-stick cooking spray, set aside.
- Brush the basil pesto evenly on each chicken breast. Be sure to put pesto on both sides of the chicken.
- Place chicken into the prepared casserole dish.
- Place in the preheated oven for about 20-25 minutes. The internal temperature of the chicken will be 165° when chicken is cooked through.
- Serve chicken with your favorite sides, enjoy.
Nutrition Facts : ServingSize 1 cutlet, Calories 100 kcal, Protein 23 g, Fat 2 g, Cholesterol 68 mg, Sodium 90 mg
3-INGREDIENT PESTO-GRILLED CHICKEN WITH PEACHES
Find a great prepared pesto and you can have dinner in no time! In this easy grilled dinner, the pesto works as both a simple marinade for the chicken and a finishing sauce. Grilling the peaches caramelizes their natural sugars and adds a smoky flavor to the stone fruit, turning them into a delicious side.
Provided by Katherine Sacks
Categories 3-Ingredient Recipes Grill Grill/Barbecue Chicken Basil Peach Summer Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
- Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
- Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
- Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.
GRILLED PESTO-MARINATED CHICKEN
This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.
Provided by SunnyDaysNora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g
GRILLED PESTO CHICKEN SANDWICHES
Grilled chicken sandwiches with tomato, mozzarella and pesto.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
- Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
- Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
- Copyright 2016 Television Food Network, G.P. All rights reserved
GRILLED PESTO CHICKEN PACKETS
Make and share this Grilled Pesto Chicken Packets recipe from Food.com.
Provided by GodfreyMom
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
- Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.
Nutrition Facts : Calories 193.6, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.4, Sodium 97.8, Carbohydrate 14.3, Fiber 6.4, Sugar 5.5, Protein 31.1
PESTO CHICKEN GRILL PACKETS
Make and share this Pesto Chicken Grill Packets recipe from Food.com.
Provided by Meredith .F
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a grill to medium.
- Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
- Season the chicken with salt and pepper.
- Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
- Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
- Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.
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PESTO CHICKEN GRILL PACKETS - 100 DAYS OF REAL FOOD
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Estimated Reading Time 2 mins
- Cut foil into eight large pieces (about 14 - 16 inches long) and start four grill packets by laying them out double stacked in a plus sign shape. At this point, you can line them with parchment paper, if desired, by simply putting a single layer just on top of the foil.
- To make the pesto, combine the basil, spinach, Parmesan, pine nuts, garlic, and olive oil in a small food processor and process until a smooth paste. Spoon over the top of each packet. Season with salt and pepper.
- To seal the packets, carefully bring up two of the long sides of the foil so the edges meet at the center. Fold the two edges over together at least three times. Fold the remaining open edges up on themselves at least two to three times and crimp them together with your fingers.
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