Grilled Chicken Breasts With Arugula Pesto
Ingredients
- 1/2 cup walnut halves and pieces
- 5 ounces arugula
- 1 1/2 cups/2 ounces grated Parmesan
- 3 tablespoons fresh lemon juice
- 2 small garlic cloves
peeled
- 3/4 cup olive oil
plus more for drizzling
- Salt and pepper
- 4 medium boneless
skinless chicken breasts, about 8 ounces each
- Lemon wedges
for serving
Directions
- 1
Toast the walnuts in a small skillet over medium heat until fragrant and the oils just begin to release, about 5 minutes. Remove from the heat and cool completely.
- 2
When the walnuts have cooled, transfer to the bowl of a food processor along with the arugula, Parmesan, lemon juice and garlic. Turn on the machine and, with the motor running, slowly add the olive oil. When the pesto is slightly smooth, season with salt and pepper. (There will be a scant 2 cups.)
- 3
Place the chicken breasts in an even layer in a shallow bowl or baking dish. Add 2/3 cup of the pesto to coat the chicken. Cover and refrigerate for at least 1 hour and up to 4 hours.
- 4
Light a grill. Remove the chicken breasts from the marinade, shaking off any excess and discarding the used marinade. Season the chicken all over with salt and pepper then grill, flipping once, until lightly charred and a thermometer inserted into the thickest part reads 165 degrees, about 10 minutes.
- 5
Transfer the cooked chicken breasts to a cutting board to rest for 10 minutes before thinly slicing. Drizzle with more olive oil, then serve with extra pesto and lemon wedges.
Grilled Chicken Breasts With Arugula Pesto
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Based on 319 ratings
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About this Recipe
Looking for grilled chicken that's anything but bland and dry? This recipe for Grilled Chicken Breasts With Arugula Pesto delivers incredibly juicy, tender results packed with bright, peppery flavor that will quickly become a weeknight favorite.
The secret to wonderfully moist and flavorful chicken lies in marinating the boneless, skinless chicken breasts directly in a vibrant arugula pesto. This technique not only infuses every bite with a zesty, peppery kick but also uses fresh lemon juice to naturally tenderize the meat, ensuring a succulent outcome every time.
You'll discover a grilled chicken dish where each piece is beautifully juicy, boasting a delightful char and a depth of herbaceous, slightly peppery flavor from the homemade arugula pesto. This unique pesto offers a refreshing twist on tradition; the peppery arugula and earthy walnuts create a bright, savory profile that's perfectly balanced by fresh lemon and salty Parmesan. It’s a full-flavored meal that feels both gourmet and incredibly satisfying, without being overly complicated.
This recipe generously yields extra pesto, which is fantastic for future meals. You can easily use the remaining pesto as a spread—perhaps by whisking in a touch of mayonnaise—to slather on grilled bread for a delicious chicken sandwich. While walnuts are a cost-effective and flavorful choice, you could certainly opt for traditional pine nuts if you prefer their classic taste in your pesto.
Perfect for a casual summer barbecue or a refreshing weeknight dinner, these grilled chicken breasts pair beautifully with simple sides. Consider serving them alongside a crisp chopped salad, creamy coleslaw, or perfectly grilled zucchini for a complete and satisfying meal. Don't forget a fresh lemon wedge for an extra burst of brightness before serving.