Enjoy bistroMD’s Grilled Chicken Pesto This Labor Day

Image credit: bistroM.D.
Image credit: bistroMD

Labor Day will be here before we know it, and by that time of year, BBQ season has usually begun to wind down. If you want your Labor Day BBQ to bid a unique farewell to the days of outdoor cooking and eating, bistroMD recently gave us this healthy and nutritious recipe for Grilled Chicken Pesto. This is the perfect meal to cook up for the long weekend and bring typical grilled chicken from everyday to gourmet. A creamy layer of basil pesto tops seasoned chicken breast, and the entrée is paired with cannellini white beans, sautéed onions, and sautéed green beans with almonds. So go ahead… indulge in this flavorful meal over the holiday weekend for a dish that the whole family is sure to enjoy.

Chicken Breasts
What you need:

  • 4 five-oz. chicken breasts (cleaned and trimmed from your butcher)
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • A pinch of sea salt

Preheat oven to 350°F.
In a bowl, season Chicken breast with garlic powder, onion powder and sea salt and mix thoroughly. Let chicken marinate for 10 minutes. Next, heat the grill to a medium-high heat. When the grill is hot, place the chicken skin side down and grill for 3 minutes. Turn the chicken clockwise to make a crisscross mark on the chicken and cook for another 3 minutes. Remove chicken from the grill and place in a baking sheet pan grill mark side up and bake at 350°F for 20 minutes or until it reaches an internal temperature of 165°F. Remove and set aside.

Basil Pesto
What you need:

  • 1 cup of basil leaves
  • 2 cloves of garlic
  • 2 tablespoon of extra virgin olive oil
  • 1 tbsp of pine nuts (you can leave out the nuts if you like, or you can use other nuts to your liking)
  • A pinch of ground black pepper and a pinch of sea salt

In a blender, add the basil, garlic, pine nuts and salt and pepper. Puree until blended well and then add the oil slowly into the puree and continue to blend until a paste is formed. The paste must be a little loose so remove it from the blender and scrap the sides. Put it into an air tight container and refrigerate for later use.

Italian Style White Beans
What you need:

  • 1 fourteen-oz. can of organic cannellini white beans drained and washed clean
  • 1 tbsp of chopped onions
  • 1/2 cup of chicken stock
  • 1/2 cup of diced roasted red peppers
  • 1 tsp of extra virgin olive oil
  • 1/2 tsp of dried oregano leaves
  • 1 tsp of Modena balsamic vinegar
  • Sea salt and white pepper to taste

Drain the white beans and add oil to a skillet heated over medium heat. Add the onions and sauté for 3 minutes then add the peppers and oregano and sauté for 1 more minute. Add the beans and cook for 3 minutes and then add the chicken stock and bring to a boil. For about 3 minutes, remove from the stove and fold in the balsamic vinegar and salt and pepper.

Green Beans Almondine
What you need:

  • 12 oz. of fresh green beans
  • 1/4 cup of slivered almond, roasted (can be bought at your local farmers Market)
  • 1 tsp of extra virgin olive oil
  • 4 cups of water
  • 1/2 tsp of sea salt
  • 1/8 tsp of white pepper

Bring the water to a boil and add salt and green beans. Boil for 5 minutes, remove and strain into a colander and then rinse with cold water to stop the cooking process (this step is called blanching). Set aside the beans. Heat up a skillet over medium heat, add the oil and heat for 2 minutes. Next add the green beans and sauté for 3 minutes then add the pepper and continue to sauté for 2 more minutes. Remove from the stove and fold in the roasted almonds.
Note: If you cannot find roasted almonds, place almonds in a baking sheet pan and roast in a 350°F oven for 7 minutes.

Plating Instructions
Take a white dinner plate (12″) and place the white beans in the center of the plate, then place the green beans around the white beans and place the chicken breast on top of the white beans. Place 1.5 oz. of basil pesto evenly across the chicken breast.


bistromd-logobistroMD is the leading diet delivery program that provides the freshest, best tasting, and most nutritious meals. bistroMD was created by Dr. Caroline Cederquist, MD, who believes that food is medicine, and as such, bistroMD offers a variety of meal delivery programs targeting specific health needs such as weight loss, diabetes, hypertension, menopause, post-baby weight, gluten allergies, and more. All bistroMD meals are prepared fresh by top chefs and contain the finest and natural ingredients, real vegetables, sustainable protein, and have minimal to no chemicals or fillers compared to other top competitors, and are packaged in BPA free trays. www.bistromd.com

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