Din-din tonight will work out just fine because Pesto of any kind is always a winner around here. After you make this, it will be a hit at your house too! The Grilled Tequila Lime Chicken with Spinach Cilantro Pesto is absolutely divine! Super yummy and super healthy but they won’t know what hit ’em.
Grilled Tequila Lime Chicken with Spinach Cilantro Pesto
Prepare chicken breasts by cutting into filets. Arrange in a 9x13 inch glass pan. Stir together marinade ingredients. Pour over chicken coating both sides. Cover and chill for at least 1 hour.
(We began the marinade process directly after lunch so our chicken marinated for 3 hours prior to cooking for dinner).
In a food processor, add ingredients for the spinach cilantro pesto. Blend until smooth. Set aside.
On a preheated grill, cook chicken breasts and lime halves until done.
In a large bowl, cut and prepare: shrimp, onion, garlic, tomatoes, jalapeno, Serrano, cilantro, mango. Once you have done that, stir together lightly.
Squeeze the orange, lemon, and lime juices in to the shrimp mixture, add the avocado last to prevent it from turning brown. Drizzle the olive oil. Toss with the cumin and salt and pepper to taste.
This can be served in a cocktail glass garnished with a slice of lime along with a sprig of cilantro and eaten with a salad fork or in a bowl with tortilla chips on the side. Yummy!