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Grilled Chicken with Spinach Pesto

If you need a reason to buy a basil plant, homemade pesto is reason enough.

Homemade pesto, fresh chopped basil garnish, fresh chopped basil added to marinara or fresh tomato sauce. Dropped into soups and mixed into casseroles in the fall.

This is the perfect taste of summer ~

Grilled chicken, topped with a fresh herbalicious homemade pesto sauce. Mmmmmm…

Grilled Chicken with Spinach Pesto

Grilled chicken, topped with a fresh herbalicious homemade pesto sauce.
Prep Time15 minutes
Cook Time20 minutes
Servings - 4 servings

Ingredients 

  • 4 small boneless, skinless chicken breast
  • 1 cup Vinaigrette dressing as marinade
  • Seasoning salt
  • 1 cup baby spinach leaves, packed
  • 8-10 fresh basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup Parmesan cheese
  • 2 cloves garlic
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • Fresh fruit side dish
  • Dinner rolls or grilled garlic bread side dish

Instructions

  • *Marinate the chicken breasts in your favorite vinaigrette dressing for at least an hour. Grill chicken breasts for 7 to 9 minutes on each side. Season with seasoning salt. Grilling time may vary depending on thickness of the chicken breast and heat on the grill.
  • While the chicken is grilling, make the pesto in a small food processor. Add the spinach leaves, basil leaves, pine nuts, Parmesan cheese, garlic cloves and olive oil to the food processor and puree. Stream in a little more olive oil if you want a thinner pesto.
  • Prepare fruit and bread.
  • Serve Grilled Chicken topped with Homemade Spinach Pesto with side of fruit and bread.

Erin’s Personal Recommendations for Grilling Recipe Supplies:

See all of our 31 Days of Grilling Recipes here!

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