Grilled Pesto Chicken & Fruit

A pesto marinade punches up the flavor of this grilled chicken while stone fruits add some sweetness.

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  • 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.

Nutrition Information

  • Serving Size 1 chicken breast