Recipe of the Week

Recipe of the Week

Pesto-Tomato Chicken


  • 1.5 lbs boneless chicken breasts, cut into thin cutlets
  • Olive oil
  • Lemon juice
  • 2 Tbsp store-bought pesto (add more if desired)
  • 3 ripe plum tomatoes, sliced
  • 1 tbsp Balsamic glaze or vinegar
  • Salt & pepper
  • Fresh basil


  1. Heat a gas grill to medium heat. Season chicken with salt, pepper, drizzle of olive oil and lemon juice.
  2. Cook chicken on both sides until cooked through, about 4 to 6 minutes total. Transfer chicken to oven proof dish.
  3. Meanwhile, preheat broiler in oven. (You can skip this step if desired and go to step 4 and serve immediately without placing under broiler).
  4. Top each chicken breast cutlet with sliced tomatoes and pesto. Place under broiler for 3 to 4 minutes. Remove from oven, drizzle with balsamic glaze and top with chopped basil.
  5. Serve immediately.



(6oz chicken & topping):273 Calories; 65g carbohydrate; 10g Fat; 46g protein; 629mg sodium; 2g fiber

Recipe by: Jaqueline Gomes, RDN, MBA

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