Grilled Pesto Chicken Breast

A quick low calorie meal.

Ingredients

• 2 breasts, bone and skin removed chicken breast
• 2 cups baby spinach leaves
• 1/2 lemon yields lemon juice
• 1 tsp lemon peel, grated
• 4 tsps olive oil
• 1 tbsp parmesan cheese, grated
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

1. Heat a grill pan on medium-high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
2. Combine the spinach, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add remainder of the olive oil, blending until the mixture is creamy. Add salt and pulse.
3. Transfer the pesto mixture to a medium bowl. Stir in the parmesan cheese. Season the pesto with salt and pepper, to taste.
4. Spread the pesto over each piece of chicken and serve.
5. Note: you can put the pesto mix into ice cube trays and store in the freezer for future use.