Grilled Chicken Arugula Pesto Recipe

Chicken breasts: Boneless, skinless pieces of chicken that are perfect for grilling.

Arugula: A peppery leafy green that forms the base of the pesto.

Parmesan cheese: Adds a salty, umami flavor to the pesto.

Toasted pine nuts: Provide a rich, nutty taste to the pesto.

Garlic: Adds a pungent, aromatic flavor to the pesto.

Olive oil: Helps blend the pesto ingredients together and adds a smooth texture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the chicken and pesto.

When making the arugula pesto, toast the pine nuts in a dry skillet over medium heat until they are golden brown and fragrant. This will enhance their flavor and add a deeper, nuttier taste to the pesto. Be sure to keep an eye on them and stir frequently to prevent burning.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative for grilled dishes.

• arugula - Substitute with baby spinach: Baby spinach has a milder flavor but provides a similar texture and nutritional profile, making it a good substitute for arugula in pesto.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and salty flavor, making it a great alternative to parmesan cheese in pesto.

• toasted pine nuts - Substitute with toasted almonds: Almonds provide a similar crunchy texture and nutty flavor, making them a good substitute for pine nuts in pesto.

• minced garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the other ingredients in the pesto without overpowering them.

• olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a mild flavor that works well in pesto, providing a healthy fat alternative.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while also providing the necessary saltiness, but use it sparingly to avoid overpowering the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder, making it a good alternative for seasoning the dish.

• Allow the grilled chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• Transfer the cooled chicken breasts to an airtight container. If stacking pieces, place a piece of parchment paper between each layer to avoid sticking.

• Store the arugula pesto separately in a small airtight container. Pour a thin layer of olive oil on top to prevent oxidation and maintain its vibrant green color.

• Label the containers with the date to keep track of freshness.

• Place the containers in the refrigerator. The grilled chicken will stay fresh for up to 4 days, while the arugula pesto can last up to a week.

• To freeze, wrap each chicken breast individually in plastic wrap, then place them in a freezer-safe bag or container. This helps prevent freezer burn and makes it easy to thaw individual portions.

• For the arugula pesto, spoon it into an ice cube tray and freeze until solid. Once frozen, transfer the pesto cubes to a freezer-safe bag. This allows you to thaw only what you need.

• Label the bags with the date. The grilled chicken can be frozen for up to 3 months, while the arugula pesto can last up to 6 months.

• When ready to use, thaw the chicken breasts in the refrigerator overnight. Reheat gently in the oven or on the stovetop to maintain moisture.

• Thaw the arugula pesto cubes in the refrigerator or at room temperature. Stir well before serving to recombine any separated olive oil.

• Oven Method: Preheat your oven to 350°F (175°C). Place the grilled chicken on a baking sheet and cover it with aluminum foil to keep it moist. Heat for about 15-20 minutes, or until the chicken is warmed through. For the arugula pesto, gently warm it in a small saucepan over low heat, stirring occasionally.

• Stovetop Method: Slice the chicken breasts into thin strips for even heating. In a skillet, add a small amount of olive oil and heat over medium-low. Add the chicken slices and cook, stirring occasionally, until heated through. Warm the pesto separately in a small saucepan over low heat.

• Microwave Method: Place the chicken on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking and turning the chicken halfway through. For the pesto, microwave in a separate bowl on low power for about 30 seconds, stirring halfway through.

• Sous Vide Method: If you have a sous vide machine, this is a fantastic way to reheat without drying out the chicken. Set the sous vide to 140°F (60°C) and place the chicken in a vacuum-sealed bag. Submerge in the water bath for about 45 minutes. Warm the pesto separately in a small saucepan over low heat.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken in the basket and heat for about 5-7 minutes, checking halfway through to ensure it doesn’t dry out. Warm the pesto separately in a small saucepan over low heat.

• Grill: used to cook the chicken breasts to perfection, giving them a nice char and smoky flavor.

• Tongs: essential for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Food processor: necessary for blending the arugula, parmesan cheese, pine nuts, garlic, and olive oil into a smooth pesto.

• Measuring cups: used to measure out the arugula, parmesan cheese, pine nuts, and olive oil accurately.

• Garlic press: handy for mincing the garlic cloves quickly and efficiently.

• Knife: used for slicing the grilled chicken breasts after they have rested.

• Cutting board: provides a stable surface for slicing the grilled chicken.

• Mixing bowl: useful for holding the arugula pesto once it is blended.

• Spatula: helps in transferring the pesto from the food processor to the mixing bowl.

• Salt and pepper shakers: used to season the chicken breasts and the arugula pesto to taste.

Pre-marinade the chicken: Season the chicken breasts the night before and store them in the fridge. This not only saves time but also enhances the flavor.

Use pre-toasted pine nuts: Purchase pre-toasted pine nuts to skip the toasting step and save a few minutes.

Make pesto in advance: Prepare the arugula pesto ahead of time and store it in an airtight container in the fridge for up to a week.

Batch grilling: Grill extra chicken breasts and store them for quick meals throughout the week.