Imagine a tropical vacation for your taste buds – the sweetness of strawberries and tangy kiwi meet the herby punch of fresh basil, creating a marinated chicken that’s kissed by summer and grilled to perfection. This dish is like a flavorful passport to the Mediterranean with a fruit twist!

I N G R E D I E N T S :

• • 4 boneless, skinless chicken breasts
  • 2 tbsp Rocky Mountain Olive Oil Strawberry Kiwi Rosé White Balsamic Vinegar
  • 2 tbsp Rocky Mountain Olive Oil Basil Infused Olive Oil
  • 1 cup fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove
  • salt and pepper to taste

     

I N S T R U C T I O N S : 

1. Marinate chicken in a mix of the Strawberry Kiwi Balsamic, Basil Olive Oil, salt, and pepper for at least 30 minutes.
2. While the chicken marinates, blend basil, pine nuts, Parmesan, garlic, and a drizzle of Basil Olive Oil to make a pesto.
3. Grill the chicken over medium heat, cooking for 6-8 minutes per side until fully cooked.
4. Top with a generous spoonful of basil pesto and serve with a side of roasted vegetables or over a bed of quinoa.

N U T R I T I O N A L  I N F O :

Estimated per serving: 490 calories • 41g protein • 8g carbs • 33g fat • 540mg sodium

Estimated values may vary based on chicken size, pesto amount, and ingredient brands.