I am not one to jump on the New Year cleansing bandwagon. I try to keep a decent balance between cleansing and binge eating all year long! As the holiday season comes to a close and regular schedules resume, that means regular eating resumes. What I mean by that is bringing my lunch to work, not eating dinner at the mall while I shop, and the tin of Christmas cookies is now empty. I have to admit after two months of what seemed like never ending antipasto it was time to tip the balance back towards some lighter options.
I made this grilled chicken with pesto for my family along with a kale salad you can find in the dishitgirl archives and roasted potatoes with capers. They told me I hit a home run with this dinner. What a great way to start out the New Year!
Check out this recipe and some healthy tips on my Good Day DC Segment!
Whisk together the olive oil, lemon juice, garlic, salt, and pepper.
Place the chicken breast into a ziploc bag. Pour the olive oil mixture into the bag with the chicken and seal. Then massage the marinade into the chicken, making sure its coated. Place it in the refrigerator to marinate for about an hour.
Combine the basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped.
Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese
Finishing the Chicken
Put a tablespoon of olive oil into a grill pan over medium high heat. Once the pan is hot grill the chicken in batches. About 6 minute on each side.
Place the chicken on a platter and spoon the pesto over it. Serve immediately.