Ingredients
4
4 servings
- •1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
- •0.25 cup grated Parmesan cheese
- •3 ounces lemon juice
- •1 teaspoon ground black pepper
- •0.5 teaspoon salt
- •4 chicken breast halves
Instructions
- Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 381
- Carbohydrate: 6g
- Fat: 25g
- Fiber: 2g
- Protein: 34g
- Sugar: 1g
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