Two Ingredient Pesto Chicken (for two different meals)

July 17, 2017

 

Summer eating can be full of processed fats and sugar, with ribs, burgers and ice cream, but there are also many fast, easy healthy summer dinners.

 

Last week, we made a super easy pesto chicken with grilled veggies for dinner. We included chicken drumsticks for the girls and everyone was happy.

 

This dish could not be easier.  

 

Pesto Chicken

1/3- 1/2 cup prepared pesto

1.5 pounds of chicken breasts and drumsticks

 

Brush chicken with pesto and grill for 4-5 minutes per side.  Or bake at 350 degrees for 25 minutes or until juices run clear.

 

This is also a great recipe to double to make Chicken Pesto Quinoa Salad with leftovers.

 

 

Our garden was bursting with basil so we threw together our simple pesto in the food processor, but you can also purchase pesto to save time.

 

 

Simple Pesto

2 cups of basil leaves, washed and stems trimmed

3-4 garlic cloves

1/3 c. walnuts

1/4 c. fresh parmesan cheese

1/4 c. extra virgin olive oil

1 tsp salt or to taste

 

Combine all ingredients in a food processor and blend until you make a smooth paste.  Additional olive oil can be added to thin it out.

 

It's easy to toss veggies on the grill as well, brushed with olive oil, herbs, salt and pepper. Our favorites are mushrooms, zucchini, eggplant, red peppers and onions.

 

Bonus meal #2: The following day, use leftover chicken to make a one pot dinner salad.

 

 

 

Chicken Pesto Quinoa Salad

1 c. dry quiona, cooked to make 2+ cups

1-2 cups leftover pesto chicken, chopped

1/3 cup sundried tomatoes

1/3 cup olives, chopped if desired

1 shredded carrot

1 chopped cucumber

1/2 cup basil or parsley, chopped

 

Combine all ingredients in a large bowl.

 

Combine dressing ingredients (3 tbsp olive oil, 3 tbsp red wine vinegar, 1 tsp mustard, salt and pepper) and pour over the top.  Add additional parmesan or feta cheese, optional.

 

 

Do you have a favorite summer marinade for the grill?

 

 

 

 

 

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