The Dinner That Feels Fancy — But Is Shockingly Easy

This recipe was born one night when I had a jar of pesto, some chicken breasts, and a handful of cherry tomatoes that were just about to turn. I threw them all together on the grill… and ended up with one of the most flavorful, summery dinners we’ve had in a long time.

Pesto Grilled Chicken with Tomatoes is one of those meals that feels like something you’d order at a little café with outdoor seating — but it’s made with just a few simple ingredients and comes together in less than 30 minutes.

The basil pesto adds so much bold, garlicky flavor to the chicken, and those grilled tomatoes get all juicy and sweet as they char up. I usually serve it with a simple side salad, grilled zucchini, or even some crusty bread if we’re feeling a little extra.

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs)

• 1/2 cup basil pesto (store-bought or homemade)

• 1 tbsp olive oil

• 1 pint cherry or grape tomatoes

• Salt & pepper to taste

• Fresh basil and grated Parmesan for garnish (optional)

Instructions

1. Marinate the chicken: In a bowl or zip-top bag, coat chicken with 1/3 cup of the pesto. Let sit while the grill preheats (or marinate up to 8 hours in the fridge).

2. Prep the tomatoes: Toss tomatoes in a bowl with olive oil, salt, and pepper.

3. Grill the chicken: Heat grill to medium-high. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F.

4. Grill the tomatoes: While chicken is grilling, place tomatoes in a grill basket or on a sheet of foil. Grill for 5–8 minutes, shaking occasionally, until blistered and softened.

5. Assemble and serve: Plate chicken, spoon remaining 2–3 tbsp pesto over top, and pile on the grilled tomatoes. Garnish with fresh basil or Parmesan if desired.

Sarah’s Tips

• Shortcut tip: If it’s too hot to grill, use a grill pan or even a cast iron skillet indoors.

• Make it a bowl: Slice the chicken and serve it over quinoa or greens with the grilled tomatoes and a drizzle of pesto.

• Homemade pesto hack: If you’re out of pine nuts, use walnuts or even sunflower seeds — still delicious!

Flavorful Conclusion

This recipe tastes like pure summer — fresh basil, juicy tomatoes, and tender grilled chicken all come together in a way that’s simple, healthy, and full of flavor. It’s a weeknight go-to that looks and tastes like something you’d serve to guests. You’ll be shocked how easy it is!

Nutrition (per serving, serves 4):
Calories: 360
Protein: 34g
Carbs: 6g
Fat: 22g
Fiber: 2g
Sugar: 3g