Ingredients
Scale
- 2 cups chopped chicken (grilled, rotisserie, etc.)
- 4 medium boneless-skinless chicken breasts (about 2 pounds)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 5 tablespoons Basil Pesto (divided, plus additional for serving)
- 1 pint cherry tomatoes
- ¼ cup chopped fresh basil
- Grated Parmesan (optional for serving)
- Extra-virgin olive oil (as needed)
Instructions
- Lightly pound the chicken into an even thickness (about ½-inch thick). Season both sides with salt and pepper.
- Dollop a tablespoon of pesto on each chicken breast, then spread to coat both sides.
- Toss cherry tomatoes with 1 tablespoon pesto. Add olive oil if needed.
- To Grill: Preheat grill to high heat (~465°F). Grill chicken for 4-5 minutes per side until internal temperature reaches 155-160°F. Grill tomatoes alongside.
- To Bake: Preheat oven to 425°F. Bake chicken and tomatoes for 15-20 minutes until chicken reaches 155-160°F.
- Let chicken rest for 5 minutes before serving with tomatoes, extra pesto, basil, and Parmesan.
Notes
- Use store-bought or homemade pesto.
- Chicken can be grilled or baked based on preference.
- Serve warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling/Baking
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 chicken breast with tomatoes
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg