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Grilled Chicken with Basil-Garlic Pesto

by KellyPlowe  |  May 6, 2015

Grilled Chicken with Basil-Garlic Pesto
  1. PREP
  2. 15 m
  • COOK
  • 10 m
  • 25 m

Recipe courtesy of Maggie Moon from her book, The Elimination Diet Workbook (Ulysses Press, 2014).



  • 16 oz Chicken Breast
  • 1 pinch Salt
  • 3 garlic clove
  • 1 tbsp olive oil
  • 2 cups Basil, Fresh
  • 2 cloves Garlic Clove
  • 1/2 cup Extra Virgin Olive Oil
  • 1 dash salt and pepper


1 Grilled Chicken
2 Dry chicken breasts and then rub with salt and let rest at room temperature.
3 Meanwhile, smash garlic (or use a garlic press), and mix with olive oil (alternatively, you can blend these together in a food processor).
4 Start a pan on medium-high heat.
5 Drizzle the oil-garlic mixture evenly over the chicken breasts, and do another round of rubbing.
6 Put the chicken in the pan, and cook for 2–4 minutes on each side until done (inside must be 165 degrees F according to a meat thermometer).
7 Remove from heat and set aside.
8 Pesto
9 Rinse and remove stems from basil. Combine with garlic in a food processor, and process for a few seconds until roughly combined.
10 Add olive oil slowly with the food processor going until ingredients are well combined.
11 Add salt and pepper to taste.
12 Drizzle over finished grilled chicken (it’s also great over sautéed vegetables, buckwheat pasta, or spaghetti squash).
13 Pour any leftovers into an ice cube tray, and cover with plastic wrap as tightly as possible.