Grilled Chicken Served with Spinach and Pine Nut Pesto

If you're looking for a light yet satisfying dinner that comes together quickly and tastes like something from your favorite restaurant, this grilled chicken with spinach and pine nut pesto is a must-try. It’s packed with bright flavors, simple ingredients, and a few make-ahead hacks that can simplify your weeknight meal prep.

Why This Recipe Works

This dish blends lean protein with a vibrant homemade pesto made from baby spinach and toasted pine nuts no basil needed. The lemon juice and peel give the sauce a citrusy kick, while freshly grated Parmesan adds depth. Best of all, the pesto is freezer-friendly, so you can store leftovers for another quick dinner.

Ingredients

• 2 boneless, skinless chicken breasts

• 2 cups lightly packed baby spinach leaves (about 2 oz)

• 1/4 cup pine nuts, toasted

• 2 tablespoons fresh lemon juice

• 1 to 2 teaspoons grated lemon peel

• 1/3 cup plus 2 teaspoons olive oil

• 1/3 cup freshly grated Parmesan cheese

• Salt and freshly ground black pepper

Instructions

1. Grill the Chicken:
   Preheat a grill pan over medium-high heat. Lightly oil the pan with 2 teaspoons of olive oil. Season the chicken breasts on both sides with salt and freshly ground black pepper. Grill for about 5 minutes per side, or until fully cooked through and golden brown.

2. Make the Spinach Pesto:
   In a food processor, combine the spinach, toasted pine nuts, lemon juice, and grated lemon peel. Pulse lightly until blended. While the processor is running, slowly drizzle in 1/3 cup of olive oil until the mixture becomes smooth and creamy. Add a pinch of salt and pulse to combine.

3. Save for Later:
   Pour half of the pesto into an ice cube tray and freeze for future meals. Once frozen, transfer the cubes to a sealed bag or container and keep in the freezer for up to 2 months.

4. Finish the Pesto:
   Transfer the remaining pesto to a bowl. Stir in the grated Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed.

5. Assemble and Serve:
   Spoon a generous amount of the spinach pesto over each grilled chicken breast. Serve immediately with your favorite side like roasted veggies, quinoa, or a fresh salad.

Nutrition Tip:

Grilled chicken is a great lean protein choice, and this pesto provides healthy fats and antioxidants from spinach, lemon, and olive oil. Swapping basil for spinach not only gives the sauce a milder flavor but also boosts its vitamin K and iron content.

Make It Your Own

• Nut-Free? Use sunflower seeds or pumpkin seeds instead of pine nuts.

• Dairy-Free? Skip the Parmesan or substitute with a dairy-free cheese alternative.

• More Herbs? Add fresh basil or parsley to the pesto for added complexity.

The Bottom Line

This grilled chicken with spinach and pine nut pesto is a delicious way to bring color and nutrition to your dinner plate. The pesto is quick to make and versatile enough to use on pasta, veggies, or sandwiches.

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