Grilled Chicken and Aspargus with Arugula Pesto

Not wanting to be a wasteful person, I decided to use my pesto in a quick dinner. I'm so glad I did. It was so tasty and the whole thing came together in less than 20 minutes (take THAT Rachael Ray!!). I decided to add some asparagus to the grill even though I was less than thrilled with my last attempt at grilled asparagus. The spritz of lemon added a great freshness to the smokiness of the asparagus. I am now in love with grilled asparagus and trying to think of other ways I can use it.

Grilled Chicken with Asparagus and Arugula Pesto

3 organic, free-range chicken tenders
8 or so asparagus stalks, trimmed
kosher salt and freshly ground pepper
approx 2 tbsp organic extra-virgin olive oil
1 spoonful arugula pesto
spritz of lemon juice

Preheat a grill to medium high heat. Season both sides of the chicken with salt and pepper. Toss asparagus with the olive oil and season with salt and pepper. Place chicken on a grill and cook for about 4 minutes on one side. When you are ready to flip the chicken, add the asparagus to the grill. Cook the chicken for another 3-4 minutes on the other side. Cook the asparagus for about 2 minutes on each side, tossing with tongs. Serve the asparagus alongside the chicken and top the chicken with the pesto. Spritz the asparagus with lemon and serve immediately.


I also decided to use the pesto for a fun take on breakfast. I have always seen recipes for "green eggs" so why not try it with my green? Even though the picture doesn't look like the most appetizing food stuff, it tasted really good. Since the pesto had so much salt, I decided to omit salt from the eggs.

Scrambled Eggs with Arugula Pesto

2 organic, free-range eggs
1 spoonful arugula pesto

Scramble the eggs over medium heat in a small saucepan. Top with a spoonful of pesto.