Grilled Pesto Chicken Recipe
Two breasts topped with fresh pesto, red peppers and feta cheese, with dirty rice and toasted focaccia
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Ingredients
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Chicken
Dirty Rice
Toasted Focaccia
Method
Chicken
- 1
Prepare the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 3
Add Toppings
During the last few minutes of grilling, spread a generous amount of fresh pesto on each chicken breast. Top with sliced red bell pepper and crumbled feta cheese. Close the grill lid to melt the cheese slightly.
Dirty Rice
- 4
Cook the Rice
In a medium pot, bring the chicken broth to a boil. Add the long-grain white rice, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.
- 5
Sauté the Vegetables
In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped onion, celery, and green bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
- 6
Combine Ingredients
Once the rice is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Stir in minced garlic, Cajun seasoning, salt, and black pepper. Cook for an additional 2-3 minutes until heated through.
Toasted Focaccia
- 7
Prepare the Focaccia
Preheat the oven to 400°F (200°C).
- 8
Toast the Focaccia
Slice the focaccia bread in half and drizzle with olive oil. Sprinkle garlic powder and dried oregano on top. Place it on a baking sheet and toast in the oven for about 10-12 minutes until golden and crispy.
