Grilled Chicken Pesto is an incredible dish. Cook chicken tenders quickly on the grill and top with pesto made with cilantro and sesame seeds for a zesty, speedy dinner. My husband loves grilled chicken pesto and especially this recipe, and so did I! It was so easy to make with just a few ingredients. I used chicken breast chunks instead of tenders. The cilantro pesto is refreshing but better than regular pesto! It’s not oily. I prefer to use spaghetti instead of quinoa, quinoa is just not my favorite. Either way, WOW! I am making this again very soon, but I am going to try adding my husband’s favorite, shrimp. My entire family loved this craft of a recipe! I loved that the chicken only had to marinate for 20 minutes, made my life easier. You can also use olive oil instead of canola, and for the pesto ingredients if you have a Nutribullet, use it instead. A food processor or Nutribullet both turn out great, but with the Nutribullet, I didn’t have to worry about removing all the stems from the cilantro. Also, remember that regular soy sauce contains wheat, so if you are gluten or wheat sensitive, be sure to look for a gluten free soy sauce. I loved the flavor of this recipe. The pesto was just divine, and I have always loved cilantro! I served this with polenta. After putting the chicken on the grill, I boiled the leftover marinade and then fried the polenta in the marinade. It married the polenta and the chicken and pesto perfectly. I also added garlic to the marinade and pesto, because let’s face it, everything’s better with garlic. My very picky friend, who can’t even manage to boil water, fixed this with me last night, and it was a huge success!! She is now adding this to her “I can cook this” list. Beats her eating Ramen every day at college!!
Grilled Chicken Pesto
1 -1/2 Cups cilantro
1/2 Cup Parmesan
1 tsp. kosher salt
1 Tablespoon garlic/pepper seasoning
1 Tablespoon soy sauce
Pinch of red pepper flakes
3-4 TBSP olive oil depending on the consistency of pesto.
2 TBSP seasoned rice vinegar
4 chicken tenderloins
6 oz whole wheat pasta or quinoa (cooked in boiling water for 7 minutes)
Preheat oven to 350. Combine first 8 ingredients in food processor until smooth. Spray a large pan with PAM. Add chicken and sauté until browned on both sides & cooked through, without over-cooking. In casserole dish, add cooked noodles, chicken, pesto sauce, stirring thoroughly until combined well. Heat for 20 minutes, serve warm.