Grilled Chicken with Kale Pesto Recipe

Chicken breasts: The main protein of the dish, providing a juicy and tender base for the pesto.

Olive oil: Used for grilling the chicken and blending the pesto, adding a rich flavor and healthy fats.

Salt: Enhances the natural flavors of the chicken and the pesto.

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

Kale leaves: The star ingredient of the pesto, offering a nutrient-packed, slightly bitter flavor.

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

Toasted pine nuts: Provide a nutty flavor and creamy texture to the pesto.

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

Lemon juice: Brightens up the pesto with a fresh, tangy note.

When preparing the kale pesto, make sure to toast the pine nuts until they are golden brown. This enhances their flavor and adds a delightful nutty aroma to the pesto. Additionally, when blending the pesto, start with a smaller amount of olive oil and gradually add more until you reach the desired consistency. This helps in achieving a smoother texture without making the pesto too oily.

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken breasts and can be grilled in the same manner.

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor, but it works similarly in seasoning.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity for seasoning.

• kale leaves - Substitute with spinach leaves: Spinach leaves have a similar texture and can be used to make a pesto with a slightly different but still delicious flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, sharper flavor that works well in pesto.

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

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a smaller quantity to provide a similar garlic flavor in the pesto.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and can be used in the same quantity for making pesto.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess to balance the flavors in the pesto.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used in the same quantity for seasoning the pesto.

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

• Place the chicken breasts in an airtight container. If stacking, separate each piece with parchment paper to avoid sticking.

• Store the kale pesto in a separate airtight container. To prevent oxidation and maintain its vibrant green color, pour a thin layer of olive oil on top before sealing.

• Refrigerate the grilled chicken and kale pesto for up to 3-4 days. Ensure the containers are tightly sealed to keep the flavors fresh.

• For longer storage, freeze the grilled chicken. Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. This method helps maintain the chicken's texture and flavor.

• Freeze the kale pesto in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer-safe bag. This allows you to thaw only what you need.

• When ready to use, thaw the grilled chicken in the refrigerator overnight. Reheat gently in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.

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

• For a quick meal, slice the grilled chicken and toss with freshly cooked pasta, adding the thawed kale pesto for a delicious, effortless 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. For the kale pesto, place it in a small, oven-safe dish and warm it in the oven for the last 5 minutes of the chicken's reheating time.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the grilled chicken in the skillet and cover with a lid.
  3. Cook for about 5-7 minutes, flipping halfway through, until the chicken is heated through.
  4. Warm the kale pesto separately in a small saucepan over low heat, stirring occasionally.

• Microwave Method:

  1. Place the grilled chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. For the kale pesto, place it in a microwave-safe bowl and heat on medium power 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 grilled chicken in a vacuum-sealed bag or a resealable plastic 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.

• 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.

• Blender: Used to blend the kale, parmesan cheese, pine nuts, garlic, olive oil, lemon juice, and salt into a smooth pesto.

• Measuring spoons: Necessary for accurately measuring the olive oil, salt, black pepper, and lemon juice.

• Measuring cups: Used to measure the kale leaves, grated parmesan cheese, and toasted pine nuts.

• Cutting board: Provides a safe surface for preparing the chicken breasts and chopping the garlic.

• Knife: Used for mincing the garlic and trimming any excess fat from the chicken breasts.

• Basting brush: Handy for evenly coating the chicken breasts with olive oil, salt, and pepper before grilling.

• Serving platter: Perfect for presenting the grilled chicken with a generous dollop of kale pesto on top.

• Spatula: Useful for transferring the grilled chicken from the grill to the serving platter.

Pre-marinade the chicken: Rub the chicken breasts with olive oil, salt, and pepper the night before to save time on grilling day.

Use a food processor: Quickly blend the kale, parmesan cheese, pine nuts, garlic, olive oil, lemon juice, and salt for the pesto.

Toast pine nuts in bulk: Toast a larger batch of pine nuts and store them for future recipes.

Double the pesto: Make extra kale pesto and freeze it in portions for quick use later.