1/4 cup — grated parmesan
1/4 cup — pesto (pine nut or walnut variety)
1 tbsp — olive oil
1 tsp — chili powder
1 pound — chicken tenders
1/2 cup — loosely packed fresh basil leaves
2 — scallions, sliced Juice of 3 lemons
1 Add chicken to a bowl and dress with 1/4 pesto and juice of 3 lemons.
Marinate in the refrigerator for 20 minutes or up to 1 hour.
2 Preheat grill to medium-high.
3 Meanwhile, chop basil and scallions and set aside.
4 Oil the grill rack. Remove the chicken from the marinade and grill until
cooked through and no longer pink in the middle, about 2 minutes per side.
Serve the chicken with pesto and add chopped basil and scallions for garnish.
APPROXIMATE PER SERVING: 168 CALORIES ■ 6G FAT ■ 3G CARBS ■ 24G PROTEIN