Grilled Chicken with Arugula Pesto

By rebeccaeagerton

Ingredients
  • Roasted tomatoes:

  • 1 lb cherry tomatoes on the vine

  • ¼ tsp each sea salt and black pepper

  • Chicken:

  • 4 (5oz) boneless, skinless chicken breast halves

  • ¼ tsp each sea salt and black pepper

  • Arugula pesto:

  • 2 cups baby arugula

  • 1 cup fresh basil leaves

  • ½ cup grated fresh Parmesan cheese

  • 1/3 cup pine nuts

  • 1/3 cup olive oil

  • ¼ cup water

  • ½ tsp sea salt

Directions
  1. Heat oven to 450 degrees. Heat a stove top 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 sea salt and pepper. Roast tomatoes 10 to 12 minutes or lightly charred and softened.

  3. Chicken: meanwhile, lightly coat chicken breasts with cooking spray and season with salt and pepper. Grill 4 minutes per side or until just cooked through. Remove to a plate; loosely cover with foil and let rest.

  4. Arugula pesto: Put pesto ingredients in a food processor and pulse into smooth (makes 1 ¼ cups). Place chicken on plates and drizzle each with 2 tbsp of pesto. Serve with roasted tomatoes. Store remaining pesto in the refrigerator for up to 1 week.


Nutritional Facts

Servings
4
Each serving
Calories
204
Fat
6g
Protein
30g
Carbohydrate
6g

chicken/poultry ultra-low-carb grill