We’re heating things on the grill to bring you a meal that you can cook once but eat twice. Recipe developer, Mary Jane Miller stopped by to make grilled pesto chicken.
Grilled Pesto Chicken and Grilled Chicken Pesto Salad
1/3 cup pesto (I like Freak Flag Foods Kale Pesto)
3 Tbsp. fresh lemon juice (about 1 small lemon)
1/4 cup olive oil, divided
4 boneless skinless chicken breast halves, cut into cutlets horizontally
salt and pepper
1 one large bell pepper, cut into 2-inch chunks
8 whole mushrooms
1 one large sweet onion, cut into 2-inch chunks
16 grape tomatoes
4 cups mixed lettuce
In a small bowl, stir together the pesto, lemon juice, and 3 Tbsp. of the olive oil. Spoon about half of the dressing/marinade into a shallow dish. Season the chicken with salt and pepper. Add chicken to dish turning to coat each piece with the marinade. Set aside for 30 minutes.
Meanwhile, in a large bowl, toss the pepper, mushrooms, onion, and tomatoes with the remaining tablespoon of olive oil. Season with salt and pepper. Thread vegetables onto skewers.
Heat the grill to medium high heat. Arrange chicken and the skewers on the grill. Grill the chicken for about 4 minutes, or until the top is just barely pink. Turn and finish grilling it for 30 seconds longer. Turn the vegetables occasionally to cook evenly.
Cover and refrigerate half of the chicken and half of the vegetables. Serve the remaining chicken and vegetables with a little drizzle of the remaining dressing. Cover and refrigerate the rest of the dressing.
Grilled Chicken Pesto Salad
- Arrange lettuce in to two bowls.
- Slice chicken and toss in a large bowl with reserved vegetables and dressing.
- Spoon over lettuce.
Makes 2 (2 serving) meals
Tip: If you have a grill basket, you can use that to cook the veggies and skip the skewers.