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Grilled Chicken & Vegetables with Carrot Top Pesto

Grilled Chicken & Vegetables with Carrot Top Pesto is the perfect spring inspired dinner to enjoy as the warmer weather makes its way in! Kick off grilling season with this flavorful, healthy dinner the whole family will enjoy!

Ingredients

  • 1 bunch carrots, carrots scrubbed, green leaves and stems removed and coarsely chopped (about 1/2 pound)
  • 2 garlic cloves, coarsely chopped
  • 1/4 cup packed fresh basil leaves
  • 3 Tbsp Our Family® Grated Parmesan Cheese plus additional for garnish (optional)
  • 3 Tbsp Our Family® Whole Pine Nuts, toasted
  • 1 Tbsp fresh lemon juice
  • 1 1/2 tsp Our Family® Salt
  • 1 1/2 tsp ground Finest Reserve™ by Our Family® Black Peppercorn Grinder
  • 3/4 tsp cup plus 1 tablespoon Our Family® 100% Pure Olive Oil
  • 1 pound asparagus
  • 4 boneless, skinless chicken breasts (about 8 ounces each)
  • 4 large bell peppers, halved and seeded
  • 1 large eggplant, sliced 1/2-inch thick crosswise (about 1 1/2 pounds)

 

Directions

  1. Prepare outdoor grill for direct grilling over medium-high heat. In food processor, purée carrot leaves and stems, garlic, basil, cheese, pine nuts, lemon juice, and 1/4 teaspoon each salt and black pepper until small pieces remain, scraping down sides of bowl occasionally; with processor running, slowly pour 6 tablespoons oil through feed tube and process until incorporated. Makes about 1 cup pesto.
  2. In large bowl, toss asparagus, carrots, 2 tablespoons oil, and 1/2 teaspoon each salt and black pepper. Place chicken on rimmed baking pan; brush both sides of chicken with 1 tablespoon oil, and sprinkle with 1/2 teaspoon each salt and black pepper. Place bell peppers and eggplant on 2 separate rimmed baking pans; brush both sides with remaining 4 tablespoons oil, and sprinkle with remaining 1/4 teaspoon each salt and black pepper.
  3. Place chicken, asparagus and carrots on hot grill rack; cover and cook 10 minutes or until internal temperature of chicken reaches 165°, and asparagus and carrots are tender, turning once. Transfer chicken and carrots to cutting board; cool 5 minutes. Slice chicken into 1/2-inch-thick slices; cut carrots lengthwise in half. Cover to keep warm.
  4. Place bell peppers and eggplant on hot grill rack; cover and cook 6 minutes or until tender, turning once. Transfer bell peppers and eggplant to cutting board; cool slightly and coarsely chop.
  5. Arrange chicken and vegetables in separate piles on large serving platter; dollop with pesto and garnish with cheese, if desired. Makes about 4 cups chicken, 24 asparagus spears, 4 cups bell peppers, 2 cups eggplant and 12 carrot halves.

Approximate nutritional values per serving (2/3 cup chicken, 4 asparagus spears, 2/3 cup bell pepper, 1/3 cup eggplant, 2 carrot halves): 542 Calories, 37g Fat, 6g Saturated Fat, 86mg Cholesterol, 731mg Sodium, 20g Carbohydrates, 7g Fiber, 10g Sugars, 0g Added Sugars, 36g Protein

 

Chef's Tip

To toast pine nuts, cook pine nuts in a small skillet over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; spread on a plate to cool.

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