Grilled Chicken with Sun-Dried Tomato Pesto

Instructions

1. Step 1

   Place the chicken in a mixing bowl. Coat it with 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) lemon juice, then season with ½ tsp (3 gr) salt and 1 gr ground black pepper.

   Ingredients used: 4.0 piece Chicken Breast, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Combine the tomato, basil, Parmesan cheese, pine nuts, garlic, 4 tbsp (60 ml) olive oil, 1 tbsp (15 ml) lemon juice, ½ tsp (3 gr) salt, and 1 gr ground black pepper in a food processor. Pulse to a spoonable, slightly textured pesto.

   Ingredients used: 20.0 gr Basil, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 60.0 ml Olive Oil, 35.0 gr Parmesan Cheese, 25.0 gr Pine Nut, 3.0 gr Salt, 120.0 gr Tomato

   Cookware: food processor

3. Step 3

   Preheat the grill to medium heat.

   Timer: 5 min (fixed)

   Cookware: grill

4. Step 4

   Place the chicken on the grill and cook for 5 to 7 minutes per side, turning once with clean tongs, until the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

5. Step 5

   Transfer the chicken to a serving platter and rest it for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: serving platter, tongs

6. Step 6

   Spoon the sun-dried tomato pesto over the rested chicken and serve.

   Cookware: serving platter