Pesto Grilled Chicken Recipe
This Pesto Grilled Chicken is made with Greek yogurt and pesto marinade that is then grilled for about 15 minutes, and it's ready to eat!
Servings: 4 servings
Ingredients
- ¼ cup Stonyfield Whole Milk Greek yogurt
- ¼ cup pesto store-bought or homemade
- 2 tablespoons lemon juice
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 (6-ounce) boneless skinless chicken breast
- Avocado oil for oiling the grill
- Lemon wedges for serving
Instructions
- Place the yogurt, pesto, lemon juice, garlic, salt and pepper in a large mixing bowl. Mix until well combined. Add the chicken breasts and toss to fully coat. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for the best flavor.
- Preheat the grill to medium-high heat. Oil the grill grates to prevent sticking.
- Place the marinated chicken on the grill and cook, undisturbed, for 5–7 minutes. Use tongs to flip over and cook until juices run dry, approximately 5–7 more minutes, or until the chicken is cooked through and has an internal temperature of 165°F.
- Remove the chicken from the grill and allow it to rest for 5 minutes. Serve with lemon wedges and your favorite sides.
Video
Notes
Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 6oz chicken breast | Calories: 266kcal | Carbohydrates: 3g | Protein: 38g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 928mg | Potassium: 664mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg
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