Grilled Chicken with Kale Pesto Recipe

Chicken breasts: The main protein of the dish, providing a lean and healthy option.

Kale: A nutrient-dense leafy green that forms the base of the pesto.

Olive oil: Used to blend the pesto and add a rich, smooth texture.

Nutritional yeast: Adds a cheesy, nutty flavor to the pesto without using dairy.

Garlic: Provides a pungent, aromatic flavor to the pesto.

Lemon juice: Adds a bright, tangy note to the pesto, balancing the flavors.

Salt: Enhances the overall flavor of both the chicken and the pesto.

Black pepper: Adds a touch of heat and depth to the seasoning.

To ensure your chicken breasts are evenly cooked and juicy, use a meat thermometer to check the internal temperature. The chicken should reach an internal temperature of 165°F (74°C). This prevents overcooking and ensures the meat is safe to eat. Additionally, let the grilled chicken rest for a few minutes after grilling to allow the juices to redistribute, resulting in a more flavorful and moist dish.

• chicken breasts - Substitute with extra firm tofu: Tofu has a similar texture and can absorb flavors well, making it a great plant-based alternative to chicken.

• chicken breasts - Substitute with seitan: Seitan, made from wheat gluten, has a chewy texture that closely mimics meat and is high in protein.

• chopped kale - Substitute with spinach: Spinach is a nutrient-dense leafy green that can be used in place of kale for a slightly milder flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it suitable for cooking and dressings.

• nutritional yeast - Substitute with ground sunflower seeds: Ground sunflower seeds can provide a nutty flavor and some nutritional benefits, though they won't have the same cheesy taste as nutritional yeast.

• minced garlic - Substitute with garlic powder: Garlic powder can be used as a convenient alternative to fresh garlic, though it may have a slightly different intensity of flavor.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a tangy acidity similar to lemon juice, though it will have a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper can provide a similar spiciness to black pepper but with a slightly different flavor, often described as more earthy and less pungent.

• Allow the grilled chicken to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the cooled chicken breasts to an airtight container. If stacking, place a piece of parchment paper between each piece to prevent sticking.
• Store the kale pesto separately in a small airtight container. This keeps the pesto fresh and prevents the chicken from becoming too soggy.
• For short-term storage, place both containers in the refrigerator. The grilled chicken will stay fresh for up to 3-4 days, while the kale pesto can last up to a week.
• For longer storage, freeze the grilled chicken. Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. This method prevents freezer burn and makes it easy to thaw individual portions.
• Freeze the kale pesto in ice cube trays. Once frozen, transfer the pesto cubes to a freezer-safe bag. This allows you to thaw only what you need.
• To reheat the grilled chicken, thaw it in the refrigerator overnight if frozen. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, you can reheat in a microwave on medium power, checking every 30 seconds.
• Thaw the kale pesto cubes in the refrigerator or at room temperature. Stir well before serving to ensure a smooth consistency.
• When ready to serve, top the reheated grilled chicken with the kale pesto and enjoy a delicious, quick meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover grilled chicken on a baking sheet.
  3. Cover it with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes or until the chicken is warmed through.
  5. For the kale pesto, you can either add it to the chicken in the last 5 minutes of reheating or warm it separately in a small saucepan over low heat.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the grilled chicken in the skillet and cover with a lid.
  4. Cook for 5-7 minutes, flipping halfway through, until the chicken is heated thoroughly.
  5. Warm the kale pesto in a separate small pan over low heat, stirring occasionally.

• Microwave Method:

  1. Place the grilled chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Microwave the kale pesto separately in a microwave-safe bowl for about 30 seconds to 1 minute, stirring halfway through.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the grilled chicken in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Warm the kale pesto separately in a small saucepan over low heat.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the grilled chicken in the air fryer basket.
  3. Heat for 5-7 minutes, flipping halfway through, until the chicken is warmed through.
  4. Warm the kale pesto in a small saucepan over low heat or in the microwave.

• Grill: Used to cook the chicken breasts by applying direct heat, giving them a smoky flavor and grill marks.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing the meat, which helps retain juices.

• Blender: Used to blend the kale, olive oil, nutritional yeast, garlic, lemon juice, salt, and black pepper into a smooth pesto.

• Cutting board: Provides a stable surface for chopping the kale and mincing the garlic.

• Chef's knife: Used for chopping the kale and mincing the garlic with precision.

• Measuring cups: Necessary for accurately measuring the kale, olive oil, and nutritional yeast.

• Measuring spoons: Used to measure the lemon juice, salt, and black pepper accurately.

• Mixing bowl: Handy for holding the chopped kale and other ingredients before blending.

• Spatula: Useful for scraping down the sides of the blender to ensure all ingredients are well incorporated.

• Serving platter: Used to present the grilled chicken breasts with the kale pesto on top.

Pre-make the pesto: Prepare the kale pesto in advance and store it in the fridge. This saves time on the day of cooking.

Use pre-chopped kale: Buy pre-chopped kale to skip the washing and chopping steps.

Marinate the chicken: Season the chicken breasts the night before and let them marinate. This enhances flavor and saves time.

Multi-task: While the chicken is grilling, blend the pesto. This ensures both components are ready simultaneously.

Batch cooking: Grill extra chicken breasts and store them for future meals, reducing cooking time on busy days.