Grilled chicken with kale pesto is a delightful and healthy dish that combines the smoky flavors of grilled chicken breasts with the vibrant, nutrient-packed kale pesto. This recipe is perfect for a quick weeknight dinner or a weekend barbecue, offering a delicious way to enjoy lean protein and greens.
One ingredient you might not have on hand is nutritional yeast, which adds a cheesy, nutty flavor to the pesto without any dairy. It can usually be found in the health food section of your supermarket. Additionally, fresh kale might not be a staple in every kitchen, so make sure to pick up a bunch when you’re shopping.
Ingredients for Grilled Chicken with Kale Pesto
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Recipe
- 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.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover grilled chicken on a baking sheet.
- Cover it with aluminum foil to retain moisture.
- Heat for about 15-20 minutes or until the chicken is warmed through.
- 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:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil to the pan.
- Place the grilled chicken in the skillet and cover with a lid.
- Cook for 5-7 minutes, flipping halfway through, until the chicken is heated thoroughly.
- Warm the kale pesto in a separate small pan over low heat, stirring occasionally.
Microwave Method:
- Place the grilled chicken on a microwave-safe plate.
- Cover with a microwave-safe lid or another plate to prevent drying out.
- Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
- Microwave the kale pesto separately in a microwave-safe bowl for about 30 seconds to 1 minute, stirring halfway through.
Sous Vide Method:
- Preheat your sous vide water bath to 140°F (60°C).
- Place the grilled chicken in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
- Submerge the bag in the water bath and heat for about 45 minutes.
- Warm the kale pesto separately in a small saucepan over low heat.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the grilled chicken in the air fryer basket.
- Heat for 5-7 minutes, flipping halfway through, until the chicken is warmed through.
- Warm the kale pesto in a small saucepan over low heat or in the microwave.
Best Tools for This Recipe
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.
How to Save Time on Making This Recipe
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.
Grilled Chicken with Kale Pesto
Ingredients
Main Ingredients
- 4 pieces Chicken breasts
- 2 cups Kale chopped
- ½ cup Olive oil
- ¼ cup Nutritional yeast
- 2 cloves Garlic minced
- 1 tablespoon Lemon juice
- to taste Salt
- to taste Black pepper
Instructions
- 1. Preheat the grill to medium-high heat.
- 2. Season the chicken breasts with salt and black pepper.
- 3. Grill the chicken for 6-7 minutes on each side, or until fully cooked.
- 4. While the chicken is grilling, prepare the kale pesto. In a blender, combine kale, olive oil, nutritional yeast, garlic, lemon juice, salt, and black pepper. Blend until smooth.
- 5. Serve the grilled chicken with a generous dollop of kale pesto on top.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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