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Herb Grilled Chicken

Herb Grilled Chicken: A Flavor-Packed Summer Delight

Enjoy a delicious Herb Grilled Chicken with creamy pesto pasta, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Chicken thighs can be used for richer flavor.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 tablespoon Italian Seasoning Substitute with a mix of basil, oregano, and thyme if needed.
  • 4 cloves Garlic Cloves Minced fresh garlic preferred over garlic powder.
  • 2 tablespoons Fresh Parsley Basil or cilantro can be used as alternatives.
  • 2 tablespoons Lemon Juice Lime juice can be a fun alternative.
  • to taste Salt and Pepper Adjust according to personal preference.
For the Roasted Potatoes
  • 500 grams Baby Potatoes Sweet potatoes are a good substitute.
For the Pasta
  • 300 grams Penne Pasta Gluten-free pasta or zucchini noodles can be used.
  • 1 cup Heavy Cream Plant-based cream is a dairy-free option.
  • 1 cup Pesto Sauce Sun-dried tomato pesto can change the flavor profile.
  • ½ cup Parmesan Cheese Nutritional yeast can be used for a dairy-free alternative.

Equipment

  • grill
  • Oven
  • Cooking Pot
  • Mixing Bowl
  • baking tray

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Mix olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper in a bowl. Coat chicken breasts evenly and let sit for at least 10 minutes or up to 2 hours.
  2. Roast the Potatoes: Preheat oven to 200°C (390°F). Halve baby potatoes, toss with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
  3. Cook the Pasta: Boil salted water, add penne pasta, cook according to package instructions until al dente (about 9-11 minutes). Reserve ¼ cup pasta water, then drain.
  4. Prepare the Sauce: Heat heavy cream in the same pot used for pasta until simmering. Stir in pesto and Parmesan cheese until smooth. Combine with pasta, adjusting consistency with reserved water if necessary.
  5. Grill the Chicken: Preheat grill to medium-high. Grill marinated chicken for 6-8 minutes per side until internal temperature reaches 74°C (165°F). Let rest before slicing.
  6. Assemble and Serve: Layer creamy pesto pasta in bowls and top with grilled chicken slices. Scatter roasted potatoes around the dish and garnish with herbs or extra Parmesan.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 65gProtein: 45gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

Allow chicken to marinate for at least 30 minutes for best flavor. Check internal temperature for safety and keep potatoes crispy by tossing with seasoning immediately after roasting.

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