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Servings: 4

Weight Watcher Smart Points: 5

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Ready In: 25 Minutes


  • 4 oz baby spinach
  • 4 chicken breasts
  • 2 cloves garlic - chopped
  • 2 Tbs lemon juice
  • 1 tsp lemon zest
  • 2 Tbs olive oil
  • 1 tsp fresh cracked black pepper
  • 2 Tbs toasted pine nuts
  • 1 tsp sea salt


  1. Pre-heat grill to high and brush chicken breasts with ½ of the olive oil, salt and pepper.Grill chicken breasts for 5-7 minutes per side or until cooked through.In a food processor, combine spinach with toasted pine nuts, garlic, lemon juice, lemon zest and Parmesan cheese
  2. Whirl to combine.Slowly drizzle in remaining olive oil until puree forms.Check for seasoning and adjust accordingly
  3. Serve on top of chicken breasts.Leftover pesto can be frozen for later use - simply pour in a sandwich sized plastic bag and freeze.

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