Grilled Chicken with Sage Pesto
Once again, Jennifer Ozick brings it home that healthy food can taste good! Check out Jen’s bio
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
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.
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.