Chicken with Olive Pesto

Dish type
Dinner
Serves
4
Ready in
20 minutes

Ingredients

  • 1 (6-oz.) jar pitted kalamata olives, drained (1 1/2 cups)
  • 3 oz. pimiento-stuffed olives, drained (3/4 cup)
  • 1/4 cup shredded Parmesan cheese
  • 5 tbsp. olive oil, divided
  • 2 garlic cloves
  • 1 tsp. pepper, divided
  • 4 (5-oz.) boneless, skinless chicken breasts (1 1/4 lbs.)

Directions

Prep Time
10 minutes
Cook Time
10 minutes
Ready in
20 minutes
  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). In a food processor or blender combine olives, Parmesan, 3 tablespoons of the oil, garlic and 1/2 teaspoon of the pepper; process to desired consistency, stopping once to scrape down sides.
  2. Sprinkle remaining 1/2 teaspoon pepper on chicken, and season with salt to taste. Drizzle with remaining 2 tablespoons oil. Place chicken on grill. Grill 5 minutes per side or until an instant-read thermometer registers 165°F. Top chicken with olive pesto, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 468, Calories Fat 292, Total Fat 32g, Saturated Fat 4g, Cholesterol 111mg, Sodium 1316mg, Carbohydrate 2g, Protein 41g
Serving Size1
Calories468
Calories Fat292
Calories (fat) extra62
Total Fat32g
Total Fat (extra)50
Saturated Fat4g
Saturated Fat (extra)24
Cholesterol111mg
Cholesterol (extra)37
Sodium1316mg
Sodium (extra)55
Potassium325mg
Carbohydrate2g
Carbohydrate (extra)1
Fiber0g
Fiber (extra)1
Sugars0g
Protein41g
Omega30g
Vitamin A74IU
Vitamin A (extra)1
Vitamin C0mg
Vitamin C (extra)1
Iron1mg
Iron (extra)1