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UW Health SMPH
American Family Children's Hospital

Grilled Chicken with Pesto and Marinated Tomatoes



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




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.


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.


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.


Serves 4