Grilled Pesto Chicken with Summer Squash

Name: Grilled Pesto Chicken with Summer Squash
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/4 c. toasted walnuts; 3 tbsp. refrigerated pesto; 1 tbsp. fresh lemon juice; Kosher salt and black pepper; 3 zucchini; 2 yellow squash, cut lengthwise into thick slices; 1 tbsp. olive oil; 4 boneless, skinless chicken breast fillets; 2 tsp. salt-free garlic and herb seasoning blend; Fresh basil, for serving

By Marian Cooper CairnsPublished: Aug 9, 2017

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grilled pesto chicken with summer squash

Brian Woodcock

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Toasted walnuts upgrade store-bought pesto, the perfect spread for this classic grilled chicken and squash dish.

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Ingredients

1/4 cup toasted walnuts
3 Tbsp. refrigerated pesto
1 Tbsp. fresh lemon juice
Kosher salt and black pepper
3 zucchini
2 yellow squash, cut lengthwise into thick slices
1 Tbsp. olive oil
4 boneless, skinless chicken breast fillets
2 tsp. salt-free garlic and herb seasoning blend
Fresh basil, for serving

Directions

1. Step 1 Heat grill to medium-high. Stir together walnuts, pesto, and fresh lemon juice. Thin with 1 tablespoon water, if necessary. Season with kosher salt and black pepper.
2. Step 2Toss 3 zucchini and 2 yellow squash (cut lengthwise into thick slices) with olive oil and kosher salt and black pepper.
3. Step 3Season 4 boneless, skinless chicken breast fillets with salt-free garlic and herb seasoning blend, and kosher salt and black pepper.
4. Step 4Grill chicken until cooked through, 5 to 6 minutes per side. Grill squash until tender, 2 to 4 minutes per side. Serve vegetables and chicken topped with pesto and fresh basil.