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Grilled chicken breast with pesto and mashed potatoes with parmesan roasted tomato halves on a bright teal plate on a wooden background.

Grilled Chicken Breast with Pesto

mashed potatoes, pesto, parmesan roasted tomato

STARS

Marinate chicken breasts with parsley, garlic, and lemon, then roast until tender. Serve with a side of basil pesto, whipped Yukon Gold potatoes, and Roma tomatoes topped and roasted with Parmigiano-Reggiano and herbed breadcrumbs.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Mashed Potatoes

  • 1 pound red bliss potatoes, scrubbed and roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons butter
  • ¼ cup whole milk
  • ¼ cup buttermilk
  • Salt and pepper to taste

Stuffed Tomatoes

  • ½ cup chopped parsley
  • ¼ cup seasoned breadcrumbs
  • ¼ cup grated parmesan
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 Roma tomatoes

Pesto

  • 2 cups basil
  • 1 cup baby arugula
  • 1 garlic clove
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil
  • ¼ cup pine nuts
  • 1 lemon, juiced
  • Salt and pepper, to taste
Directions
1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes.
5
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. 
6
For the tomatoes, in a small bow, combine the parsley, breadcrumbs, parmesan, salt and pepper. 
7
Slice the tomatoes in half lengthwise and remove the seeds. Arrange on a parchment paper-lined baking sheet and sprinkle with salt and pepper. Divide the filling between the tomatoes and roast for 12-15 minutes, until crisp and the cheese starts to brown slightly. 
8
For the pesto, in a food processor, blend the basil, arugula, garlic, parmesan, olive oil, pine nuts, lemon juice, and salt and pepper until smooth. Adjust seasoning. 
9
To serve, divide the mashed potatoes between plates. Top with chicken, roasted tomatoes, and pesto. 

Grilled Chicken Breast with Pesto

mashed potatoes, pesto, parmesan roasted tomato

STARS

Marinate chicken breasts with parsley, garlic, and lemon, then roast until tender. Serve with a side of basil pesto, whipped Yukon Gold potatoes, and Roma tomatoes topped and roasted with Parmigiano-Reggiano and herbed breadcrumbs.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Mashed Potatoes

  • 1 pound red bliss potatoes, scrubbed and roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons butter
  • ¼ cup whole milk
  • ¼ cup buttermilk
  • Salt and pepper to taste

Stuffed Tomatoes

  • ½ cup chopped parsley
  • ¼ cup seasoned breadcrumbs
  • ¼ cup grated parmesan
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 Roma tomatoes

Pesto

  • 2 cups basil
  • 1 cup baby arugula
  • 1 garlic clove
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil
  • ¼ cup pine nuts
  • 1 lemon, juiced
  • Salt and pepper, to taste

Directions

1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes.
5
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. 
6
For the tomatoes, in a small bow, combine the parsley, breadcrumbs, parmesan, salt and pepper. 
7
Slice the tomatoes in half lengthwise and remove the seeds. Arrange on a parchment paper-lined baking sheet and sprinkle with salt and pepper. Divide the filling between the tomatoes and roast for 12-15 minutes, until crisp and the cheese starts to brown slightly. 
8
For the pesto, in a food processor, blend the basil, arugula, garlic, parmesan, olive oil, pine nuts, lemon juice, and salt and pepper until smooth. Adjust seasoning. 
9
To serve, divide the mashed potatoes between plates. Top with chicken, roasted tomatoes, and pesto.