Lemon Pesto Grilled Chicken (Easy Healthy Summer Dinner)

Lemon pesto grilled chicken served with grilled zucchini, asparagus, and bell peppers on a white serving platter, topped with homemade pesto and fresh lemon

Lemon Pesto Grilled Chicken (Easy Healthy Summer Dinner)

This lemon pesto chicken is a high-protein summer dinner made with grilled chicken, homemade lemon basil pesto, and seasonal vegetables, finished with extra pesto and fresh lemon.

*Prep Time includes minimum 30 minute inactive marinate time, though 1-4 hours is recommended for maximum flavor and tenderness.

Tips & Tricks:

-- The extra lemon juice and olive oil in the marinade give the chicken extra brightness and help the pesto coat without pooling.

-- Diagonal zucchini chunks and large bell pepper pieces are less likely to fall through the grates and also show off grill marks beautifully.

-- Grilling is an art, not a science! Check your veggies frequently in case you have hot spots in your grill. You want the veggie to be tender and lightly charred.

-- Always cook to temperature of your desired doneness for meat.

Prep Time 30

Cook Time 15

Total Time 1 15

Servings

Calories 530kcal

Author Rachael DeVaux

Ingredients

For the pesto:

*Use about half of this pesto as a marinade for the chicken and half for drizzling and topping.
3 cloves garlic
½ cup toasted pine nuts
2 packed cups fresh basil leaves
2 teaspoons lemon zest
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
3 tablespoons freshly squeezed lemon juice
½ cup extra virgin olive oil plus more if needed
¼ cup freshly grated Parmesan cheese omit for dairy free

For the lemon pesto marinade:

Add 3 tablespoons additional freshly squeezed lemon juice added to half the pesto recipe
Add 3 tablespoons additional extra virgin olive oil added to half the pesto recipe

For the grilled chicken:

4 boneless, skinless chicken breasts (2.5-3 lbs)
Kosher salt and freshly ground black pepper

For the grilled vegetables:

2 medium zucchinis ends trimmed, cut on the diagonal into large slices
1 bunch asparagus tough ends trimmed
2 bell peppers (any color) seeded and cut into 2-inch chunks so they have enough surface area to stay on the grates
2-3 tablespoons extra virgin olive oil
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper

For the grilled lemon and garnish:

2 lemons halved crosswise

To Serve:

4 handfuls fresh arugula (optional)
Reserved pesto for dolloping and dipping
Extra lemon zest for garnish
Flaky salt

Instructions

For the Pesto:

Place the garlic, pine nuts, basil, and lemon zest in a high speed blender or food processor and pulse until the mixture becomes sandy.
Add the salt, red pepper flakes, and 3 tablespoons lemon juice and pulse to combine. With the machine running on low, slowly stream in the ½ cup olive oil, scraping down the sides intermittently, until the pesto is well combined but still a bit textured. If using Parmesan, stir it in and set the pesto aside.

For the Lemon Pesto Marinade:

Place about one half the prepared pesto in a shallow dish or bowl. Add 3 tablespoons of fresh lemon juice and 3 tablespoons of olive oil, stirring until the mixture loosens into a pour over marinade. Taste and add a pinch of extra salt if needed.

For the Grilled Chicken & Vegetables:

Season the chicken all over with salt and pepper. Place the chicken in the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes but ideally 1–4 hours for maximum flavor and tenderness.
Place the asparagus, zucchini chunks, and bell pepper chunks on a large sheet pan, drizzle with olive oil and salt and pepper and toss to coat.
Heat a gas or charcoal grill to medium high heat (about 375–425°F) and lightly oil the grates.
Remove the chicken from the marinade, letting excess drip off. Grill the chicken for about 6–7 minutes per side, turning once, until the internal temperature reaches 165°F and the edges are lightly charred. Transfer to a clean plate and let rest for 5 minutes, then slice if desired.
Place the zucchini chunks on the grill, cut side down, and grill for about 4–5 minutes without moving, until you get nice grill marks. Flip and cook for 3–4 minutes more until tender and lightly charred.
Add the bell pepper chunks to the grill and cook for about 6–8 minutes, turning occasionally, until softened and slightly charred at the edges.
Place the asparagus on the grill, rolling them occasionally so they cook evenly, and grill for 5–7 minutes until crisp tender and lightly browned. Transfer all vegetables to a clean plate or tray; keep them warm if the grill is still hot.
Place the lemon halves cut side down on the grill for 2–3 minutes, or until the edges are lightly browned and the flesh has softened slightly. Remove and set aside for serving.

To Serve:

Serve chicken breasts with the vegetables, arugula, and a side of additional pesto for dipping and dolloping. Garnish with grilled lemon halves and a light sprinkle of fresh lemon zest over the top, plus a pinch of flaky salt. Enjoy!

To Store & To Reheat:

Store leftover chicken, vegetables, and pesto separately in airtight containers in the refrigerator for up to 4 days. Keeping the pesto separate helps maintain its fresh flavor and vibrant color.
To Reheat: Reheat the chicken and vegetables in a skillet over medium heat until warmed through, or microwave in 30-second intervals until heated to your liking. If using the microwave, cover loosely to help prevent the chicken from drying out. Spoon the reserved pesto over the chicken after reheating rather than heating it with the chicken to preserve its fresh basil flavor.
This recipe is also delicious served cold or at room temperature the next day over a bed of arugula or mixed greens for an easy meal-prep lunch.

Notes

Swaps & Substitutions:

Parmesan Cheese: Omit for dairy-free or use dairy-free Parmesan.
Pine Nuts: Substitute toasted walnuts, almonds, cashews, pepitas, or sunflower seeds.
Chicken Breasts: Boneless, skinless chicken thighs work well and stay extra juicy.
Fresh Basil: A combination of basil and parsley can be used, though basil provides the most classic pesto flavor.
Vegetables: Swap the zucchini, asparagus, and bell peppers for other grill-friendly vegetables like summer squash, red onion, mushrooms, broccoli, or eggplant.
Arugula: Use mixed greens, spinach, butter lettuce, or omit entirely.
Red Pepper Flakes: Omit for a milder pesto.
Cooking Method: No grill? Use a grill pan or roast the chicken and vegetables in the oven until the chicken reaches 165°F.

Nutrition