Dinner · 25 min · italian

Pesto Grilled Chicken with Blistered Tomatoes

Weeknight-friendly Italian cooking: Pesto Grilled Chicken with Blistered Tomatoes comes together in 25 minutes with chicken breast, basil pesto, and not much else. It is weeknight cooking that still hits your targets — 38 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken breast
• 1/3 cup Basil pesto
• 2 cups Cherry tomatoes
• 2 tbsp Pine nuts
• 2 tbsp Olive oil
• 1/4 cup Parmesan
• 1 Lemon

Steps

1. Pound the chicken to an even thickness so it cooks through without drying out at the thin end.
2. Rub the chicken with half the pesto and a pinch of salt; let it sit while the grill heats.
3. Preheat the grill or grill pan to medium-high — it is ready when a drop of water dances and evaporates on contact.
4. Grill the chicken 6 minutes per side, until the juices run clear and the thickest part reads 165°F on a thermometer.
5. While the chicken rests, blister the tomatoes in olive oil in a hot skillet, shaking the pan, until the skins split and char in spots, about 4 minutes.
6. Slice the rested chicken against the grain into thick strips.
7. Spoon the burst tomatoes and their juices over the chicken.
8. Dollop with the remaining pesto, then finish with pine nuts, parmesan, and a squeeze of lemon.

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