Grilled Chicken With Keto Spinach Pesto Recipe

About this recipe

A flavorful keto-friendly dinner featuring grilled chicken paired with a creamy spinach pesto made with pine nuts, parmesan, and olive oil. Perfect for solution seekers looking for a healthy and satisfying meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 100 g Baby Spinach
• 1 pack (100 g) Grocery Farm Indian Pine Nuts
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 175 g Lemon - Imported
• 500 ml Oleev Olivana Natural Olive Oil (Tin)
• 50 g On1Y Black Peppercorns With Grinder
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Heat a grill pan over medium-high heat.
2. 2. Lightly brush the grill pan with 1 tablespoon of olive oil to prevent sticking.
3. 3. Season 2 chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
4. 4. Grill the chicken breasts for about 5 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
5. 5. In a food processor, combine 2 cups of baby spinach, 1/4 cup of pine nuts, and 2 tablespoons of lemon juice.
6. 6. Pulse the mixture lightly until roughly chopped.
7. 7. With the food processor running, slowly drizzle in 1/3 cup of olive oil until the mixture becomes creamy.
8. 8. Add 1/4 teaspoon of salt and pulse again to incorporate.
9. 9. Transfer the spinach pesto to a medium bowl.
10. 10. Taste the pesto and adjust seasoning with additional salt and pepper if needed.
11. 11. Spread the spinach pesto generously over the grilled chicken breasts.
12. 12. Serve the chicken warm with the pesto on top for a delicious keto-friendly dinner.