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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.
- Serving Size 1 chicken breast