Pesto Marinated Grilled Chicken with Garlicky Bruschetta Tomatoes
This pesto grilled chicken is juicy and packed with tons flavor, marinated in pesto for hours, grilled to perfection, and topped with a fresh, bright bruschetta tomato salad! It comes together with just a handful of ingredients and tastes far more impressive than the effort it actually takes, making it the perfect easy summer dinner. If you're looking for a healthy, flavorful grilled chicken recipe that the whole family will love, this is it!
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Servings: 6 servings
Equipment
- 1 large container
- 1 medium bowl
- 1 grill
Ingredients
- 2 pounds boneless and skinless chicken breasts sliced thin into cutlets
- 1 1/2 cups pesto either homemade or store-bought!
- juice from 1 lemon
- salt to taste
For the bruschetta tomatoes:
- 4-6 Roma tomatoes or 2 cups cherry or grape tomatoes
- 3-5 cloves of garlic minced
- 1/3 cup olive oil
- 1 teaspoon salt
- handful of fresh basil chopped (optional, but recommended)
- black pepper to taste
Instructions
- Start by marinated your chicken by adding the chicken, a big pinch of salt, fresh lemon juice, and 1 cup of pesto to a large container or ziploc bag. Toss the chicken in the marinate until it’s evenly coated, then cover or seal and refrigerate for at least 2 hours and up to 12 hours.
- When you’re ready to cook, preheat your grill to 425° Fahrenheit (medium-high heat) or a grill pan over medium-high heat.
- While the grill preheats, make the bruschetta tomatoes. Dice the tomatoes, then add them to a bowl and sprinkle them with salt. Give the tomatoes a gentle toss, then let them sit for at least 10 minutes and up to 1 hour. During this time the tomatoes will release a lot of water, so once you’ve let them sit drain the water from the tomatoes.
- Then, add the garlic, olive oil, fresh basil, and black pepper to the tomatoes and give them another gentle toss to combine everything. Leave the bruschetta tomatoes to marinate while you grill the chicken.
- Once the grill is preheated, remove the chicken from the marinade and grill for 3-5 minutes per side or until it reaches an internal temperature of 165° Fahrenheit. Then, remove it from the grill and let it rest for 5-10 minutes before serving.
- When ready to eat, serve the pesto grilled chicken with a spoonful of bruschetta tomatoes on top. Enjoy!
Notes
- Slice chicken into thin, even cutlets for the quickest, most even grilling.
- No grill? Bake at 400°F for 15–20 minutes or use a stovetop grill pan.
- Chicken thighs work as a substitute — just check for 165°F internal temperature.
- Store leftover chicken in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 4g | Protein: 38g | Fat: 20g | Fiber: 1g | Sugar: 1g