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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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cilantro pesto grilled chicken

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.74

$1.74 per serving

130 people like this recipe

130 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:73%

Spoonacular Score: 73%

 

Cilantro pesto grilled chicken might be just the main course you are searching for. This recipe serves 4 and costs $1.74 per serving. Watching your figure? This gluten free and primal recipe has 325 calories, 28g of protein, and 23g of fat per serving. The Fourth Of July will be even more special with this recipe. 130 people have made this recipe and would make it again. A mixture of lemon juice, cilantro, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Try Grilled Chicken Tenders with Cilantro Pesto, Grilled Chicken Kabobs with Red Pepper Cilantro Pesto, and Cilantro-Serrano Pesto with Grilled Chicken and Penne for similar recipes.

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Chicken. White meat is typically paired with white wine as to not overpower the flavor of the meat, so chardonnay and sauvignon blanc are safe choices. Chicken prepared with a tomato sauce or certainly a red wine sauce can and should be served with a red like a pinot noir. You could try Ghost Pines Sonoma County Napa County Monterey County Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 27 dollars per bottle.

Ghost Pines Sonoma County Napa County Monterey County Chardonnay

Selected from three of California's most recognized Chardonnay appellations, Sonoma, Monterey and Napa, our Ghost Pines Chardonnay offers expressive, fruit-forward characteristics. The artful combination of these three regions delivers baked apple, pear and lemon cream flavors, accented by an elegant finish of sweet vanilla.

» Get this wine on Amazon.com

Ingredients

Servings:
4
4  chicken breasts
chicken breasts
1.5 cups
1.5 cups fresh cilantro
fresh cilantro
1 clove
1 clove garlic
garlic
2 Tbsps
2 Tbsps fresh lemon juice
fresh lemon juice
0.25 cups
0.25 cups olive oil
olive oil
0.25 cups
0.25 cups fresh parmesan cheese
fresh parmesan cheese
0.25 tsps
0.25 tsps salt
salt
0.25 cups
0.25 cups walnuts
walnuts
4  chicken breasts
4
chicken breasts
1.5 cups fresh cilantro
1.5 cups
fresh cilantro
1 clove garlic
1 clove
garlic
2 Tbsps fresh lemon juice
2 Tbsps
fresh lemon juice
0.25 cups olive oil
0.25 cups
olive oil
0.25 cups fresh parmesan cheese
0.25 cups
fresh parmesan cheese
0.25 tsps salt
0.25 tsps
salt
0.25 cups walnuts
0.25 cups
walnuts

Equipment

kitchen thermometer
kitchen thermometer
food processor
food processor
ziploc bags
ziploc bags
grill
grill
kitchen thermometer
kitchen thermometer
food processor
food processor
ziploc bags
ziploc bags
grill
grill


Instructions

Read the detailed instructions on Greens And Chocolate

Price Breakdown

Cost per Serving: $1.73
Ingredient
4 chicken breasts
1 1/2 cup fresh cilantro
1 clove garlic
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup fresh parmesan cheese
1/4 cup walnuts
Price
$4.01
$0.79
$0.07
$0.20
$0.64
$0.53
$0.70
$6.94

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
324 Calories
27g Protein
22g Total Fat
2g Carbs
14% Health Score
Limit These
Calories
324
16%

Fat
22g
35%

  Saturated Fat
3g
25%

Carbohydrates
2g
1%

  Sugar
0.49g
1%

Cholesterol
76mg
26%

Sodium
379mg
17%

Get Enough Of These
Protein
27g
55%

Vitamin B3
11mg
60%

Selenium
38µg
54%

Vitamin B6
0.91mg
46%

Phosphorus
310mg
31%

Vitamin K
27µg
26%

Vitamin B5
1mg
17%

Vitamin E
2mg
16%

Manganese
0.31mg
15%

Potassium
498mg
14%

Magnesium
45mg
11%

Vitamin A
489IU
10%

Calcium
92mg
9%

Vitamin B2
0.16mg
9%

Copper
0.17mg
8%

Vitamin C
6mg
8%

Zinc
1mg
7%

Vitamin B1
0.11mg
7%

Vitamin B12
0.3µg
5%

Iron
0.88mg
5%

Folate
17µg
4%

Fiber
0.7g
3%

covered percent of daily need

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