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Grilled Chicken With Spinach-Chive Pesto could be just the gluten free, primal, and ketogenic recipe you've been looking for. This recipe makes 4 servings with 382 calories, 29g of protein, and 25g of fat each. For $2.84 per serving, this recipe covers 30% of...Read More
To make the pesto, combine baby spinach, chopped chives, chopped garlic clove, toasted pine nuts, grated Parmesan cheese, extra-virgin olive oil, lemon juice, and 1/4 tsp salt.Puree until the mixture is finely chopped.Cover and refrigerate until you are ready to use the pesto.When ready to use, bring to room temperature.Rub each of 4 skinless, boneless chicken breasts with 1 tsp olive oil.Season with salt and pepper.Preheat the grill to high heat and then turn down to medium heat.
Place the chicken breasts on the grill and cook until done, about 5 minutes on each side.
Remove the chicken from the grill, let rest for 5 minutes, and then slice on a diagonal.
Serve the chicken breasts with the pesto spread over top.
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