Grilled Chicken With Spinach-Chive Pesto

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 your daily requirements of vitamins and minerals. If you have chicken breasts, bell pepper, garlic clove, and a few other ingredients on hand, you can make it. Not a lot of people made this recipe, and 1 would say it hit the spot. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It works well as a main course. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 78%. Try Grilled Chicken Breasts with Spinach Pesto, Grilled Chicken with Spinach and Pine Nut Pesto, and Spinach, Chive, and Yogurt Soup with Grilled Scallions for similar recipes.

Instructions

1. 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.
2. Puree until the mixture is finely chopped.
3. Cover and refrigerate until you are ready to use the pesto.
4. When ready to use, bring to room temperature.
5. Rub each of 4 skinless, boneless chicken breasts with 1 tsp olive oil.
6. Season with salt and pepper.
7. 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.
8. Remove the chicken from the grill, let rest for 5 minutes, and then slice on a diagonal.
9. Serve the chicken breasts with the pesto spread over top.