Grilled Chicken with Sage Pesto

Once again, Jennifer Ozick brings it home that healthy food can taste good!  Check out Jen’s bio

Servings: 4


¼ cup Sage Pesto (See recipe below)

¼ cup fresh chives, minced

¼ cup fresh thyme, chopped

¼ cup Dijon mustard

½ tsp grated lemon rind

¼ cup fresh lemon juice

1 tsp extra-virgin olive oil

4 (6 oz) chicken breast halves, boneless, skinless

Pan spray


Combine first 7 ingredients in a medium sized bowl, stir well. Place chicken in a shallow dish; spread ½ cup pesto mixture over both sides of chicken. Cover and marinade in refrigerator 1-4 hours.

Coat grill rack with cooking spray; place chicken on grill over medium-hot coals. Grill covered, 8 minutes per side or until done, turning occasionally and basting with remaining pesto mixture.

Nutrition Facts: Calories: 286; Protein: 41.0g; Fat: 10.4g; Carbohydrates: 4.6g.

Sage Pesto:


24 whole almonds

4 tsp garlic, minced

6 cups fresh spinach, torn

2 cups fresh flat-leaf parsley leaves

¾ cup fresh sage leaves

4 Tbsp Parmesan cheese, freshly grated

1 whole lemon, squeezed

¼ tsp salt

3 Tbsp extra-virgin olive oil

1 cup fresh cilantro, chopped


In a food processor drop whole almonds and garlic through food chute with food processor running; process until minced. Add spinach and next 5 ingredients; process until finely minced. With processor running, slowly pour oil through food chute; process until well blended. Spoon into a zip-top plastic bag: store in refrigerator. Serve over meat or pasta.

Nutrition Facts: Yield: 1 cup (serving size: 1 Tbsp): Calories: 47; Protein: 1.4g; Fat: 4.0g; Carbohydrates: 2.0g.

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