Pesto-Grilled Chicken
Lemon Rice Pilaf
Wine Recommendation
Woodbridge Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts, halved crosswise
- 3 Tbsp olive oil, divided
- 2 Tbsp Montreal steak seasoning, divided
- 2 zucchini
- 3 yellow squash
- 1 (8-oz) jar pesto
- 2 Roma tomatoes, thinly sliced
Instructions
- Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Brush with 1 Tbsp oil, and sprinkle with 1 Tbsp seasoning.
- Grill chicken, covered, 5 to 6 minutes per side or until done. Cool slightly. Thinly slice chicken.
- Cut zucchini and squash into ¼-inch-thick slices; brush with 2 Tbsp oil, and sprinkle with 1 Tbsp seasoning. Grill squash and zucchini 2 minutes per side or until browned and tender.
- Divide chicken, squash, and zucchini among 6 plates; drizzle with pesto, and serve with tomatoes.
Side Dish Ingredients
- 2 Tbsp butter
- 2 cups long-grain white rice
- 1 (32-oz) carton chicken broth
- 1½ tsp lemon zest
- 1 Tbsp fresh lemon juice
Side Dish Instructions
- Melt butter in a large saucepan over medium heat. Add rice; cook 1 minute.
- Stir in broth, lemon zest, and juice. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer 18 to 20 minutes or until rice is tender. Fluff with a fork.
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