Grilled Chicken with Mint-Almond Pesto
- 4 chicken breast halves
- 1 butternut squash, sliced crosswise 1/4" thick
- 1/2 C EVOO
- 1 lemon, zested & juiced
- 2 T chopped fresh mint
- 2 T chopped, toasted almonds
- 1 clove finely chopped garlic
Preparation time 20mins
Cooking time 40mins
Preheat grill to med. Lightly pound breasts; season on both sides with salt & pepper. Grill until well browned, @ 15 min.
Meanwhile, in large bowl, toss squash with 1 T EVOO; season with salt & pepper. Grill, turning, until tender & golden, @ 7 min. In small bowl, combine lemon zest & juice, mint, almonds, garlic & remaining EVOO. To serve, drizzle chicken & squash with mint almond pesto.