Grilled Pesto Chicken with Vegetables
I had a big bunch of basil from the local market and decided to make a batch of pesto. I was thinking about what I could make with it and remembered several years ago I had made a grilled chicken with vegetables and orzo. You can always use store bought pesto, of course I am a bit partial to homemade.
I marinated the chicken for a few hours and then grilled on the stovetop. I also grilled the peppers and onions. Squash would be great with this recipe too.
I cooked some orzo and then topped with a bit more pesto, the vegetables and finished with the chicken. The fresh corn, peppers and tomatoes all in peak season are so flavorful and don’t need much to make for a great dinner.
Grilled Pesto Chicken and Vegetables
2 boneless skinless chicken breasts
Red Onions, cut in 1″ pieces
Red Peppers, cut in 1″ pieces
Fresh Sweet Corn, taken off the cob
Cherry Tomatoes
Pesto – homemade or store bought
Orzo, cook as directed on package
Marinade
1/2 cup olive oil
Juice of 1 lemon
Kosher Salt and Freshly Ground Pepper
2 cloves of garlic
Place chicken breasts in a large ziplock bag. Pour all the marinade ingredients in the bag, seal and then with your hands mix together. Refrigerate for several hours.
Heat the grill pan and place onions and peppers on. Blacken a bit and remove from the pan. Place the chicken breasts and cook for 2-3 minutes. Flip over and top with pesto. Grill until cooked through.
Mix the peppers, onions, corn and tomatoes with a few teaspoons of pesto and then mix in with orzo. Top with chicken breast.
