Cauli Pesto Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1/2 cup extra virgin olive oil
  • 1 cup fresh basil leaves
  • 3 cloves garlic peeled
  • 1 large lemon juiced
  • sea salt and freshly ground black pepper to taste
  • 4 boneless skinless chicken breast halves
  • 1 large head cauliflower florets chopped and steamed


  • Prepare marinade in a food processor or blender, combine all ingredients EXCEPT chicken and cauliflower; process until smooth.
  • Pour half of this mixture into a covered container and refrigerate.
  • Place chicken in a large zipper topped plastic bag; pour remaining pesto on top.
  • Seal bag and turn to coat chicken with marinade; refrigerate overnight or for at least 3 hours.
  • Preheat indoor grill pan to MEDIUM-HIGH.
  • Remove chicken from marinade (discarding marinade and bag) and grill for 5 to 8 minutes per side or until cooked through.
  • Remove reserved pesto from refrigerator; place it in a small saucepan and warm over medium heat; serve as a sauce over chicken and cauliflower.
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