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Grilled Lemon Dijon Pesto Chicken
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
Grilled Lemon Dijon Pesto Chicken
- 1-1.5 pound Boneless Skinless Chicken Breast
- 3 Tablespoons Pesto
- 1 Tablespoon Dijon Mustard (I use Maille)
- 2 teaspoons Lemon Juice
- Salt and Pepper to taste
- Fresh Parsley, chopped
Roasted Sugar Bomb Tomatoes and Sweet Onion
- 1 12oz package Sugar Bomb Tomatoes, or other small tomato on the vine
- 1 large Sweet Onion, thick slices
- 1 Tablespoon Olive Oil
- 1 Tablespoon Balsamic Vinegar Glaze
- Salt and Pepper to taste
Instructions
Grilled Lemon Dijon Pesto Chicken
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The first thing you need to do is fire up the grill!
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While the grill is heating up, trim the chicken breasts and cut them in half lengthwise. Season both sides of each piece with salt and pepper.
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Mix the pesto, Dijon mustard, and lemon juice in a bowl and separate into two bowls. Set one bowl aside for after the chicken is cooked.
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Place the chicken pieces on the grill and cook for 3 minutes. Flip the chicken spread the pesto mix from 1 bowl over the chicken. Close the lid and cook for another 3-5 minutes until the chicken is cooked through to 165ºF.
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Remove the chicken when the pieces are fully cooked. Place the pieces with the pesto side down on the plate. Top the chicken with the pesto mix set aside.
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Garnish with chopped fresh parsley.
Roasted Sugar Bomb Tomatoes and Sweet Onion
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Drizzle olive oil over the tomatoes and onions and seasoned with salt and pepper. You can use a mixing bowl for the onions so you can stir them, but the tomatoes will fall off the vine if you try to mix them in bowl.
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Use a slotted vegetable grill tray to cook the tomatoes and onions on the grill while the chicken is cooking.
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When serving, drizzle some balsamic vinegar glaze over the tomatoes and onions.