Spring is coming! Time to clean the grill, sweep the patio and break out the outdoor cushions for barbeque season. This scrumptious recipe is light, fresh and uncomplicated to make. Bonus: this chicken is likely to help you look your best when trying on swimsuits in another month or two. Also, the pesto recipe will produce extra, so save the leftovers in the fridge for pasta sauce.
4 boneless skinless chicken breasts
salt and pepper to taste
1 cup packed baby spinach leaves
1/3 cup raw sunflower seeds
1/3 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
1 clove garlic
1. Rinse chicken breasts with water, pat dry and sprinkle with salt and pepper to taste. Cook on a hot grill until done.
2. Meanwhile, place remaining ingredients into the bowl of a food processor or blender. Process until creamy and smooth. Season with salt and pepper to taste.
3. Spoon over cooked chicken breasts. Serve immediately.
4. Store leftover pesto sauce in an airtight container for up to three days.
Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule. You can connect with Susan on Twitter @ourfamilyeats.