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Grilled Chicken with Spinach Pesto ~ NEW 31 Days of Grilling Recipes

Prep Time15 mins
Cook Time20 mins
Servings: 4 persons


  • 4 small boneless, skinless chicken breast
  • Vinaigrette dressing, as marinade
  • Seasoning salt
  • 1 cup baby spinach leaves, packed
  • 8 to 10 fresh basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup Parmesan cheese
  • 2 cloves garlic
  • 1/3 to 1/2 cup olive oil
  • Salt and pepper to taste
  • Fresh fruit, as side dish
  • Dinner rolls or grilled garlic bread, as side dish


  • *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.