Recipe & Wine Pairing
Tomato-Olive Grilled Chicken + Carneros Pinot Noir
Prep 20min, Cook 15min, Total 35 min
Serves 6
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Celebrate and savor Spring by firing up the grill and enjoying a light, refreshing meal with family and friends. Try this simple and deliciously healthy recipe. With juicy grape tomatoes, Kalamata olives, and garlic cloves, this grilled chicken recipe is the perfect accompaniment to our creamy, brightly acidic 2021 Carneros Pinot Noir
Ingredients
6 (6-oz) boneless, skinless chicken breasts
½ tsp kosher salt
½ tsp pepper
1 pint organic grape tomatoes
¼ cup pitted kalamata olives (see Note)
½ cup pitted fruity green olives
2 cloves garlic, pressed
¼ cup extra virgin olive oil
2 Tbsp chopped fresh basil
2 Tbsp red wine vinegar
Side Dish Ingredients
¼ cup pine nuts
6 oz whole wheat orzo
2 Tbsp extra virgin olive oil
2 green onions, sliced
½ tsp lemon zest
½ tsp kosher salt
½ tsp pepper
Instructions
1. Preheat grill to medium-high heat. Pound chicken to an even thickness using the heel of your hand or a meat mallet; coat with cooking spray, and sprinkle with salt and pepper.
2. Grill chicken, covered, 4 to 5 minutes per side or until done.
3. Meanwhile, pulse tomatoes and remaining ingredients in a food processor 2 to 3 times or until coarsely chopped. Serve tomato mixture over chicken.
Side Dish Instructions
1.Toast nuts in a small dry skillet over medium heat until fragrant. Cook orzo according to package directions.
2. Combine orzo, oil, nuts, onions, lemon zest, salt, and pepper in a bowl; toss.
