Grilled Chicken Kale Pesto Recipe

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

Kale: A nutrient-dense leafy green that forms the base of the pesto.

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

Olive oil: Helps blend the pesto and adds a rich, smooth texture.

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

Pine nuts: Toasted to bring out their rich, buttery flavor, these nuts add depth to the pesto.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and complexity to the chicken and pesto.

To achieve a perfectly grilled chicken breast, ensure that your grill is preheated to medium-high heat. This helps to sear the chicken quickly, locking in the juices. Additionally, let the chicken rest for a few minutes after grilling to allow the juices to redistribute, resulting in a more flavorful and moist chicken. When making the kale pesto, toast the pine nuts until they are golden brown to enhance their nutty flavor, which will add depth to your pesto.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be grilled in the same way as chicken.

• boneless, skinless chicken breasts - Substitute with tofu: For a vegetarian option, firm tofu can be marinated and grilled to provide a similar protein content.

• kale - Substitute with spinach: Spinach has a milder flavor and similar nutritional benefits, making it a good alternative for pesto.

• kale - Substitute with arugula: Arugula offers a peppery taste that can add a unique twist to the pesto.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar texture and salty flavor, making it a suitable replacement.

• parmesan cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor and additional nutrients.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking and blending.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well in pesto recipes.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the other ingredients in the pesto.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it will have a less intense flavor than fresh garlic.

• toasted pine nuts - Substitute with toasted almonds: Almonds provide a similar crunch and nutty flavor, making them a good alternative.

• toasted pine nuts - Substitute with toasted sunflower seeds: Sunflower seeds are a nut-free option that still adds texture and flavor to the pesto.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and saltiness to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice to the dish, enhancing the overall flavor profile.

• Allow the grilled chicken to cool completely before storing. This prevents condensation and keeps it from becoming soggy.
• Transfer the chicken breasts to an airtight container. If stacking, place a piece of parchment paper between each piece to avoid sticking.
• Store the kale pesto separately in a small airtight container. This keeps the flavors fresh and prevents the chicken from becoming too oily.
• Refrigerate the chicken and pesto for up to 3-4 days. Ensure the containers are sealed tightly to maintain freshness.
• For freezing, wrap each chicken breast individually in plastic wrap, then place them in a freezer-safe bag. This helps in portion control and prevents freezer burn.
• Freeze the kale pesto in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This allows you to thaw only what you need.
• Label the containers with the date of preparation. This helps in keeping track of freshness and ensures you consume them within the optimal time frame.
• To reheat, thaw the chicken and pesto in the refrigerator overnight. Reheat the chicken in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
• Warm the kale pesto gently in a saucepan over low heat or in the microwave in short intervals, stirring frequently to avoid separation.
• Serve the reheated grilled chicken with a fresh spoonful of kale pesto on top, just as you would with a freshly prepared dish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover grilled chicken on a baking sheet.
  3. Cover the chicken with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes, or until the chicken is warmed through.
  5. Reheat the kale pesto separately by placing it in a small oven-safe dish covered with foil for the last 5 minutes of the chicken's reheating time.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover grilled chicken in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes on each side, or until heated through.
  5. Warm the kale pesto in a separate small pan over low heat, stirring occasionally.

• Microwave Method:

  1. Place the leftover grilled chicken on a microwave-safe plate.
  2. Cover the chicken with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Heat the kale pesto separately in a microwave-safe bowl for about 30 seconds to 1 minute, stirring halfway through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the leftover grilled chicken in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Warm the kale pesto separately by placing it in a small heatproof container and submerging it in the water bath for the last 10 minutes of the chicken's reheating time.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover grilled chicken in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Warm the kale pesto separately by placing it in a small oven-safe dish and heating it in the air fryer for the last 2-3 minutes.

• 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 them and losing juices.

• Blender: Necessary for blending the kale, parmesan cheese, olive oil, garlic, pine nuts, salt, and pepper into a smooth pesto.

• Cutting board: Provides a stable surface for chopping the kale and other ingredients.

• Chef's knife: Used to chop the kale and mince the garlic.

• Measuring cups: Helps in accurately measuring the kale, parmesan cheese, olive oil, and pine nuts.

• Measuring spoons: Useful for measuring smaller quantities of ingredients like salt and pepper.

• Mixing bowl: Can be used to hold the chopped kale and other ingredients before blending.

• Spatula: Handy for scraping down the sides of the blender to ensure all ingredients are well incorporated.

• Plate: Used to let the grilled chicken rest before serving.

• Serving spoon: For generously spooning the kale pesto over the grilled chicken.

Pre-make the pesto: Prepare the kale pesto in advance and store it in the fridge for up to a week.

Use a meat thermometer: Ensure the chicken breasts are cooked perfectly by using a meat thermometer to check for an internal temperature of 165°F.

Toast pine nuts ahead: Toast the pine nuts in bulk and keep them in an airtight container for quick use.

Marinate the chicken: Season and marinate the chicken breasts the night before to enhance flavor and save time on seasoning.