Grilled Chicken with Cilantro-Mint Pesto

Chicken marinated in yogurt and fresh cilantro, then grilled to juicy perfection served over orzo and rice pilaf with cilantro-mint pesto

By: Barton Seaver, Celebrity Chef

Prep Time: 8 hrs 35 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

4 (3 to 4 ounces) chicken breasts

Cilantro Yogurt Marinated Chicken
½ teaspoon kosher salt
1 tablespoon and 1 teaspoon lemon juice
1 tablespoon and 1 teaspoon olive oil
2 tablespoons plain yogurt
½ cup chopped fresh cilantro (about ½ a bunch)

Cilantro-Mint Pesto
2 tablespoons fresh cilantro leaves
6 to 8 fresh mint leaves
1 teaspoon minced fresh garlic
¼ cup slivered blanched almonds
¼ cup canola oil
¼ teaspoon kosher salt

Rice Pilaf with Orzo
2 teaspoons margarine
½ cup dry orzo
½ cup raw white rice
1/8 teaspoon pepper
½ large whole bay leaf or 1 small whole bay leaf
½ teaspoon salt
1¼ cups water
1½ teaspoons chicken base
2 teaspoons chopped parsley

Allergens:

Gluten, Milk, Soy, Tree Nuts, Wheat

Nutritional Information

Directions:

Cilantro Yogurt Marinated Chicken: Combine ingredients in a large bowl and mix well. Add chicken breasts to marinade. Toss to coat evenly, cover and refrigerate overnight to marinate. Remove chicken from marinade and discard. Grill chicken until minimum internal temperature is at least 165°F.
Cilantro-Mint Pesto: Combine all ingredients in a food processor, process until smooth. Set aside.
Rice Pilaf with Orzo: Melt margarine in heavy skillet. Add dry orzo. Sauté until browned. Combine orzo and raw white rice, pepper, bay leaf, salt, water and chicken base and place in a baking dish sprayed with vegetable oil spray. Cover with foil and bake in 425°F oven until water is absorbed. Remove bay leaves, fold chopped parsley into rice pilaf.
Place Rice Pilaf with Orzo and Cilantro Yogurt Marinated Chicken on a serving platter and top with Cilantro-Mint Pesto.