Photo: Lily Banse
Grilled Chicken with Arugula Pesto
10 ingredients
Serves 4.
openrecipes
This dish is prepared on an electric indoor grill that allows you to cook foods at different heat levels simultaneously—ideal for grilling chicken breasts and potatoes.
Estimated Nutrition (whole recipe, rough)
809
Calories
48g
Protein
49g
Fat
50g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups packed arugula
- 1 garlic clove, peeled
- 1/4 cup toasted pine nuts
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 8 tsp. fresh lemon juice
- 3/4 tsp. kosher salt, plus more, to taste
- 3/4 tsp. freshly ground pepper, plus more, to taste
- 3/4 cup plus 3 Tbs. olive oil
- 4 boneless, skin-on chicken breast halves
- 2 lb. fingerling potatoes, halved lengthwise and boiled until just tender
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes