Grilled Pesto Chicken and Tomatoes
Tender grilled chicken breasts slathered in basil pesto and paired with juicy charred cherry tomatoes. A vibrant, herby, and satisfying dish ready in just 25 minutes!
⏱ Time:
Prep: 10 minutes
Cook: 12–15 minutes
Total: 25 minutes
Ingredients
For the Chicken:
2 boneless skinless chicken breasts (or thighs)
2–3 tbsp basil pesto (store-bought or homemade)
Salt and pepper, to taste
1 tbsp olive oil
For the Grilled Tomatoes:
1 cup cherry tomatoes
1 tsp olive oil
Pinch of salt and pepper
Optional: 1 clove garlic, minced
Instructions:
1. Marinate the Chicken:
Pat the chicken dry. Rub with olive oil, salt, and pepper.
Coat each piece with a tablespoon or more of pesto. Let it marinate for 10–15 minutes (or longer if time allows).
2. Grill the Chicken:
Heat grill or grill pan to medium-high. Oil the grates.
Grill chicken for 6–7 minutes per side, or until cooked through (165°F / 74°C internal temperature).
Let rest for 5 minutes.
3. Grill the Tomatoes:
Toss cherry tomatoes with olive oil, salt, pepper, and garlic (if using).
Grill in a grill basket or foil for 5–7 minutes until blistered and softened.
4. Serve:
Plate the grilled chicken, top with more pesto if desired, and scatter grilled cherry tomatoes on top or alongside.
Garnish with fresh basil or a drizzle of balsamic glaze (optional).
Notes & Tips:
Add cheese: Top the chicken with mozzarella or parmesan right before taking off the grill for a melty touch.
Meal idea: Serve with couscous, orzo, quinoa, or a fresh arugula salad.
Make it a skewer: Dice chicken, toss in pesto, and grill with tomatoes on skewers.
❓ Frequently asked questions FAQs:
Q: Can I use sun-dried tomato pesto?
A: Yes! It adds a deeper, sweeter flavor — delicious twist.
Q: Can I cook it without a grill?
A: Definitely. Use a grill pan or cast-iron skillet indoors.
Q: How do I keep chicken juicy?
A: Don’t overcook. Use a meat thermometer and let it rest before slicing.
Nutritional Information
Calories: 340
Protein: 30g
Fat: 22g
Carbs: 6g
Fiber: 2g