Grilled Pesto Chicken with Tomatoes

6 servings
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  • 1 cup fresh basil leaves
  • 1 clove garlic
  • 1/4 cup grated Parmigiano Reggiano
  • Kosher salt and fresh pepper to taste
  • 3 tablespoon extra-virgin olive oil
  • 4 large chicken breasts
  • 3 tablespoons lemon juice, divided
  • 4 ripe plum tomatoes
  • 3 tablespoons extra-virgin olive oil (for tomatoes)
  • 1-1/2 tsp. red wine vinegar
  • 1 clove garlic, minced
  • 1 heaping teaspoon Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon Kosher salt
  • Ground pepper to taste


  1. In a food processor, pulse basil, garlic, cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing, until smooth consistency.
  2. In a plastic bag, marinate chicken, pesto, and 2 tablespoons lemon juice for at least 1 hour.
  3. Using a utility knife, like the Cutco Trimmer, cut each tomato in half. Gently remove the seeds with your fingers, and coarsely chop and place in a bowl.
  4. In a separate small bowl, use a whisk to combine the oil, vinegar, garlic, mustard, basil, the remaining 1 tablespoon of lemon juice, 1 teaspoon salt and a generous amount of pepper. Pour this over the tomatoes and combine well.
  5. Remove the chicken from the pesto, shaking to remove excess marinade, and sprinkle lightly with salt. Grill – turning once until golden on both sides and cooked through.
  6. Top with marinated tomatoes and serve.