Grilled Chicken Breast with Pesto
Basil pesto topped grilled chicken
💪 High Protein
🥗 Low Carb
❤️ Low Sat. Fat
✓ Diabetes Friendly
25m
Total
315
Calories
40g
Protein
4
Servings
Nutrition Information
4g
Carbs
1g
Fiber
3g
Net Carbs
15g
Fat
Blood Sugar Impact
Glycemic Index (GI)
Low
5
Absorption speed
💡 GI measures absorption SPEED, GL measures TOTAL IMPACT on your blood sugar.
Ingredients
- 4 pieces (6 oz each) Chicken breasts
- 2 cups packed Fresh basil
- 1/4 cup Pine nuts
- 1/3 cup grated Parmesan cheese
- 3 cloves Garlic
- 1/3 cup Olive oil
- 1 tbsp Lemon juice
Instructions
- 1
Make pesto: In food processor, pulse basil, pine nuts, Parmesan, garlic, and lemon juice. With processor running, slowly drizzle in olive oil until smooth. Season with salt and pepper.
- 2
Season chicken breasts with salt and pepper.
- 3
Preheat grill to medium-high heat. Brush chicken with a little olive oil.
- 4
Grill for 6-7 minutes per side until internal temp reaches 165°F.
- 5
Let rest for 5 minutes. Top each chicken breast with a generous spoonful of pesto.
- 6
Serve immediately.
💡 Tips
- •Fresh pesto is infinitely better than jarred
- •Pesto can be made ahead and refrigerated
- •Use walnuts instead of pine nuts for budget option