Kale Pesto Grilled Chicken

Kale Pesto Grilled Chicken

Author: Stephanie Kay

This kale pesto recipe calls for freshly grated parmesan, however, this can easily be omitted for a dairy-free pesto.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Grilled
  • Cuisine: American
Units Scale


Chicken Ingredients:

Kale Pesto Ingredients:


  1. Preheat a grill to medium-high heat.
  2. Begin by preparing the pesto. Add kale, garlic, pine nuts, lemon juice, and sea salt to a food processor and puree until well combined. If you are adding parmesan, add it at this time and pulse the food processor to combine it with the kale mixture.
  3. Drizzle olive oil slowly in batches to help the pesto bind, you can add more if needed. You want to add enough that it becomes thick and creamy, but not too much that it becomes runny.
  4. Season the pesto to taste with salt and pepper, an extra squirt of lemon if needed, and set aside.
  5. Prepare to cook the chicken. Season chicken breasts with salt and pepper generously on each side and drizzle chicken with a little splash of olive oil (1-2 tsp.) to ensure they don’t stick to the grill.
  6. Add the chicken to the grill, cooking on both sides for about 5 minutes, until tender and cooked through with an internal temperature of 165°F.
  7. To serve, spread the kale pesto over each chicken breast. Chicken can be enjoyed with zucchini noodles, potatoes, rice or over a light salad.
  8. Enjoy!