Pesto Grilled Chicken Breasts

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Resist the urge to use jarred or other store-bought pesto in this pesto chicken recipe; these products are often made with additives and less flavorful ingredients, and simply don’t have the same great taste as homemade pesto. For an easy grilled chicken dish that pleases a crowd, this one hits the spot, and you’ll be surprised at how easy the pesto comes together.

Pesto Grilled Chicken

Pesto Grilled Chicken

Yields: 4 servings | Serving Size: 1 chicken breast|Calories: 360| Total Fat: 24 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 103 mg | Sodium: 113 mg | Carbohydrates: 30 g | Dietary Fiber: 1 g | Sugars: 0 g | Protein: 35 g | SmartPoints (Freestyle): 9


  • 2 cups packed basil leaves
  • 2 garlic clove, minced
  • 1/3 cup pine nuts or raw cashews
  • 1/2 cup grated Parmigiano Reggiano or Parmesan
  • Juice of 1 lemon
  • 1/2 cup extra-virgin olive oil
  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste


  1. Add the basil, garlic, nuts, cheese, and lemon juice in a food processor and blend until well combined. Slowly drizzle in the olive oil and continue blending until smooth. Season with salt and pepper.
  2. Reserve 1/3 cup pesto and combine the rest with the chicken in a casserole dish or freezer bag. Marinate in the refrigerator overnight.
  3. When ready to eat, preheat a gas or charcoal grill over medium heat. Grill the chicken until cooked through.
  4. Serve the chicken with your favorite side dish and the reserved pesto.

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