Description
A delightful dish featuring succulent chicken marinated in lemon and garlic, topped with fresh basil pesto, and served with roasted seasonal vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- ½ tsp salt
- ½ tsp black pepper
- 2 cups fresh basil leaves
- ¼ cup pine nuts (or walnuts)
- 2 garlic cloves
- ¼ cup grated Parmesan cheese
- ⅓ cup olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 small zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. Add the chicken and toss to coat. Cover and let marinate for 15–30 minutes.
- Make the Pesto: In a food processor, blend basil, pine nuts, garlic, Parmesan, olive oil, salt, black pepper, and lemon juice until smooth. Set aside.
- Roast the Veggies: Preheat the oven to 400°F (200°C). Spread the asparagus, zucchini, cherry tomatoes, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with salt, black pepper, and oregano, and toss to coat. Roast for 15–20 minutes, stirring halfway through.
- Cook the Chicken: While the veggies are roasting, heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 6–7 minutes per side, or until fully cooked and golden brown.
- Assemble and Serve: Once the chicken is done, spread a generous layer of pesto over each piece. Serve alongside the roasted veggies and garnish with extra Parmesan cheese or fresh basil if desired.
Notes
- Feel free to substitute chicken thighs for breasts for a juicier option.
- Adjust the garlic and lemon according to your preference.
- For a vegan version, substitute chicken with grilled tofu or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling and Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg