Pesto Marinated Chicken With Roasted Vegetables Recipes

PESTO MARINATED CHICKEN WITH ROASTED VEGETABLES

Pesto Marinated Chicken With Roasted Vegetables image

Ricardo - totally copied his recipe - sometimes you have to juggle things a bit! Cooking time includes marinating time.

Provided by keeney

Time P1DT30m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup pesto sauce
1 tablespoon lime juice
4 boneless skinless chicken breasts
2 sweet potatoes, with skins cut into 1 inch wedges
1 russet potato, with skin cut into 1 inch wedges
2 onions, cut into 1/4 inch thick rings
1/4 cup olive oil
2 tablespoons toasted pine nuts
basil leaves, to taste
2 tablespoons pesto sauce
2 tablespoons olive oil
1 lime, juiced
1 tablespoon Dijon mustard
1/2 teaspoon sugar
salt and pepper

Steps:

In a glass baking dish combine pesto and lime juice. Add the chicken and coat well. Cover and refrigerate for 12-24 hours.
With the rack in the middle position, preheat the oven to 400°F.
On a baking sheet, toss the sweet potatoes, potato and onions with 2 T olive oil. Season with salt and pepper. Bake, stirring frequently, until the vegetables are al dente, about 20 minute Keep warm.
In a skillet, brown the chicken on each side in the remaining oil. Season with salt and pepper. Transfer to the baking sheet beside the vegetables, and bake until the chicken is cooked through.
Vinaigrette:.
Meanwhile, combine all the vinaigrette ingredients in a bowl. Season with salt and pepper.
Slice the chicken and serve with the vegetables.
Sprinkle with pine nuts and basil leaves and drizzle with vinaigrette.

Nutrition Facts : Calories 594, Fat 33.9, SaturatedFat 4.2, Cholesterol 75.5, Sodium 2298.5, Carbohydrate 40.6, Fiber 10.9, Sugar 8.1, Protein 36.6

GRILLED PESTO-MARINATED CHICKEN

Grilled Pesto-Marinated Chicken image

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

Ingredients

1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
¼ cup grated Parmesan cheese
3 ounces lemon juice
1 teaspoon ground black pepper
½ teaspoon salt
4 chicken breast halves

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

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