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Grilled Chicken Arugula and Pesto

When it comes to meal planning, serve smaller portion sizes, including whole grains, protein and low fat dairy, and fill half your plate with fruits and vegetables.
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Course: Dinner, Lunch
Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 4


  • 1/4 cup sliced or slivered almonds or shelled pistachios
  • 1 cup packed fresh arugula leaves
  • 1/2 cup packed fresh basil leaves
  • 1/2 lemon (juiced)
  • 1 clove garlic (grated or minced)
  • 1/3 cup extra-virgin olive oil
  • 4 small pieces boneless (skinless chicken breast (tenders removed))
  • Salt and pepper (to taste)


  • Heat a grill pan to high.
  • Toast the nuts lightly in small skillet over low heat, then add them to a food processor.
  • Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
  • With the processor on, stream in the extra-virgin olive oil to form thick pesto.
  • Lightly pound out the chicken, then rub all sides with the pesto.
  • Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.
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