Grilled Chicken with Zucchini Basil Pesto Recipe

01 Aug Grilled Chicken with Zucchini Basil Pesto Recipe

This grilled chicken is juicy, herbaceous, and topped with a summery zucchini-basil pesto that’s packed with nutrients and totally dairy-free. It’s the kind of meal you’ll want to keep on repeat in August. It’s easy, fresh, and bursting with flavor.

INGREDIENTS:

Chicken
· 4 Boneless, Skinless Chicken Breasts (pasture-raised if possible)
· 2 Tbsp Olive Oil
· 1 Tbsp Lemon Juice
· 1 tsp Garlic Powder
· ½ tsp Sea Salt
· ½ tsp Black Pepper

Zucchini Basil Pesto
· 1 Small Zucchini, Chopped (about 1 cup)
· 1 cup Fresh Basil Leaves, Packed
· ⅓ cup Pine Nuts (or Walnuts)
· 2 Cloves Garlic
· ½ tsp Sea Salt
· ¼ cup Extra Virgin Olive Oil
· Juice of ½ Lemon

Garnish
· Fresh Basil
· Zucchini Ribbons or Spiralized Zucchini (optional)
· Cracked Black Pepper

INSTRUCTIONS:

1. Marinate the Chicken:
In a shallow bowl or zip-top bag, combine the chicken breasts with olive oil, lemon juice, garlic powder, salt, and pepper. Let marinate for at least 30 minutes (or up to 4 hours).

2. Make the Zucchini Basil Pesto:
In a food processor, combine chopped zucchini, basil, pine nuts, garlic, and salt. Pulse until broken down. Slowly drizzle in olive oil while blending until smooth. Finish with lemon juice. Taste and adjust seasoning as needed.

3. Grill the Chicken:
Heat a grill or grill pan over medium-high heat. Grill chicken for 5–6 minutes per side, or until fully cooked and juices run clear. Let rest for a few minutes before slicing.

4. Assemble and Serve:
Spoon the pesto generously over the grilled chicken. Top with extra basil and black pepper. Serve with zucchini ribbons, grilled veggies, or a fresh arugula salad.

Fresh, fast, and perfect for summer nights. Enjoy!