Ingredients

  • 1 cup baby spinach
  • 1/2 cup chopped chives (about 1 oz. chives)
  • 1 garlic clove, chopped
  • 1 cup of lemon juice
  • Olive oil
  • 1/3 cup grated Parmesan cheese
  • pepper
  • pepper
  • 1/4 cup toasted pine nuts
  • Salt
  • 4 boneless, skinless chicken breasts

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • To make the pesto, combine baby spinach, chopped chives, chopped garlic clove, toasted pine nuts, grated Parmesan cheese, extra-virgin olive oil, lemon juice, and 1/4 tsp salt.Puree until the mixture is finely chopped.Cover and refrigerate until you are ready to use the pesto.When ready to use, bring to room temperature.Rub each of 4 skinless, boneless chicken breasts with 1 tsp olive oil.Season with salt and pepper.Preheat the grill to high heat and then turn down to medium heat.
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Step 2

  • Place the chicken breasts on the grill and cook until done, about 5 minutes on each side.
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  • Length: 5 minutes

Step 3

  • Remove the chicken from the grill, let rest for 5 minutes, and then slice on a diagonal.
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  • Length: 5 minutes

Step 4

  • Serve the chicken breasts with the pesto spread over top.
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