Grilled chicken with spinach and pine nut pesto

Recipe by:
Giada De Laurentiis

Tested

Watch Everyday Italian
Saturday the 2nd, at 09:20

Prep: 15 mins

Cook: 8 mins

Serves: 4

Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

2 boneless chicken breasts

60g baby spinach leaves

30g pine nuts, toasted

2 tbsp fresh lemon juice

1 to 2 tsp grated lemon zest

80ml plus 2 tsp olive oil

Salt and freshly ground black pepper

30g freshly grated Parmesan

Check All. Send Checked Ingredients to E-Mail

Unit Converter

Use imperial measurements

Method

Grilled chicken with spinach and pine nut pesto

1) Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.

2) Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 80ml of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.

3) Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.