Grilled Chicken with Pepita Pesto

Swapping in pumpkin seeds (pepitas) helps to increase magnesium intake for your meal! If you want to add on to the Latin flavors, try serving with a black bean and corn salad as a side. Check out the recipe down below and let us know what you think of this nutrient-packed dish!

Ingredients

• 2 tablespoons plus 1/2 cup (4 fl oz/125 ml) olive oil

• 1/2 cup (2 oz/60 g) pepitas (hulled green pumpkin seeds)

• Salt and freshly ground pepper

• 1 clove garlic, peeled

• 1 and 1/2 cups (1.5 oz/45 g) fresh Italian parsley leaves

• 1/2 cup (0.5 oz/15 g) fresh cilantro leaves

• 4 green onions, roughly chopped

• 1 tablespoon fresh lemon juice

• 1 and 1/2 lb (750 g) boneless, skinless chicken breasts

Preparation

In a frying pan over medium heat, warm 2 tablespoons olive oil. Add the pepitas, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring often, until the seeds puff and begin to pop and turn brown, 3 to 4 minutes. Remove from the heat and let cool.

In a food processor fitted with the metal blade, process the garlic until minced. Add the parsley, cilantro, green onions, and lemon juice. Pulse until coarsely chopped. Measure out 1/4 cup (2 oz/60 g) of the parsley mixture, leaving the remaining mixture in the processor.

Place the 1/4 cup parsley mixture in a zippered plastic bag. Add 1/4 cup (2 fl oz/60 ml) olive oil and 1/8 teaspoon pepper and mix to combine. Add the chicken breasts, seal the bag, and massage to coat the chicken with the marinade. Refrigerate for at least 1 hour or up to 1 day.

Add the cooled pumpkin seeds to the parsley mixture reserved in the food processor. Pulse until coarsely chopped. With the motor running, pour in the remaining 1/4 cup (2 fl oz/60 ml) oil and 1/4 cup water and process to a coarse puree. Transfer to a serving bowl and set aside. You should have a generous 1 cup (8 fl oz/250 ml) pumpkin-seed pesto.

Preheat a charcoal or gas grill to medium-high heat. If you don't have a grill, try pan frying! Remove the chicken from the marinade and discard the marinade. Place the chicken breasts on the hottest part of the grill and cook, turning once, until nicely browned on the outside and opaque throughout, 6 to 8 minutes per side.

Transfer the chicken to plates, drizzle with the pesto, and serve warm.

Makes 4 servings