American Family Children's Hospital
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Grilled Chicken with Pesto and Marinated Tomatoes

Serves 4

 

Ingredients

 

  • 4 skinless, boneless chicken breasts
  • 2/3 cup homemade or store-bought basil pesto
  • Juice from ½ lemon
  • 4 ripe plum tomatoes, cored
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 clove garlic, minced
  • 1 generous teaspoon of Dijon mustard
  • 2 tablespoons chopped fresh basil
  • Freshly ground black pepper

 

Directions

  1. Heat grill to high. Combine pesto with lemon juice and pour over the chicken in a nonreactive dish. Rub mixture into chicken and set aside.

  2. Slice up tomatoes and place in a bowl. In another bowl, combine oil, vinegar, garlic, mustard, basil, remaining 1 tablespoon lemon juice, and black pepper. Pour mixture over tomatoes and mix.

  3. Remove chicken from pesto and grill, turning once, until golden on both sides and cooked through. Transfer the chicken to a platter and serve with tomato mixture on top.

Nutrition Facts

 

Calories:

Fat g

Saturated fat: g

Cholesterol:

Sodium:

Carbohydrate:

Fiber:

Sugar:

Protein: