This grilled chicken arugula pesto recipe is a delightful and healthy dish that combines the smoky flavors of grilled chicken with the fresh, peppery taste of arugula pesto. Perfect for a summer meal or a quick weeknight dinner, this recipe is sure to impress your family and friends.
Some ingredients in this recipe might not be staples in every kitchen. Arugula is a leafy green with a peppery flavor, often found in the salad greens section. Toasted pine nuts add a rich, nutty taste and can usually be found in the baking or snack aisle. Make sure to check for these items when you head to the supermarket.
Ingredients for 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on Making This Recipe
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.
Grilled Chicken Arugula Pesto Recipe
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts boneless, skinless
- 2 cups Arugula
- ½ cup Parmesan Cheese grated
- ¼ cup Pine Nuts toasted
- 2 cloves Garlic minced
- ½ cup Olive Oil
- to taste Salt
- to taste Black Pepper freshly ground
Instructions
- 1. Preheat your grill to medium-high heat.
- 2. Season the chicken breasts with salt and black pepper.
- 3. Grill the chicken for about 6-7 minutes on each side, or until fully cooked.
- 4. While the chicken is grilling, prepare the arugula pesto. In a food processor, combine arugula, Parmesan cheese, pine nuts, garlic, and olive oil. Blend until smooth. Season with salt and pepper to taste.
- 5. Once the chicken is cooked, let it rest for a few minutes, then slice it.
- 6. Serve the grilled chicken with a generous spoonful of arugula pesto on top.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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