½ cup fresh basil leaves
½ lemon, juiced
2 tbsp chopped unsalted pecans
1 tbsp shredded Parmesan cheese
1 clove garlic
¼ tsp ground black pepper
2 tbsp avocado oil, divided + additional as needed
2 5-oz chicken breasts, pounded to ½-inch thickness
1 zucchini, cut into planks
1 yellow summer squash, cut into planks
4 baby red potatoes, cut into rounds
2 peaches, halved and pitted
1 plum, halved and pitted
1. Prepare pesto: In a food processor, pulse basil, lemon juice, pecans, Parmesan, garlic, pepper and 1 tbsp oil until smooth, adding a little more oil if needed. In a large dish, place chicken, zucchini, summer squash and potatoes. Rub pesto into chicken and vegetables. Refrigerate 1 hour.
2. Heat remaining 1 tbsp oil on a large nonstick grill pan on medium-high. Grill chicken, vegetables, peaches and plum for 5 minutes. Turn and cook 2 to 5 minutes more, removing pieces as they’re done.