Here’s a weeknight meal that can be thrown together with very little effort, but this Pesto Salmon Sheet Pan Dinner is no slouch when it comes to being healthy!
One of my favorite dinners to cook in the summer is grill packets! They are super easy to make, can be prepared in advance, and give you a great excuse to sit around the fire pit at the end of the night. You don’t even have to get any plates dirty if you don’t want to. These Pesto Chicken Grill Packets are great to take along on a picnic or camping or even just to have in your own back yard. They can also be cooked on a regular gas grill or in the oven. My 9-year-old loved these and has already asked me to make them again. Enjoy! Pesto Chicken Grill Packets 5 from 2 votes Course: Main Course Cuisine: American Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings  (adjust to suit): 4 Print Ingredients 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1 1/2 or 2 inch dice (or use chicken breasts) 2 zucchini, cut into 1 inch dice 1 pint cherry tomatoes, or grape tomatoes 8 ounces mushrooms, baby bella or shiitake 1 cup basil, just the leaves, fresh 1 cup spinach, just the leaves, fresh 2/3 cup Parmesan cheese, freshly grated 1/2 cup pine nuts, raw 2 cloves garlic, crushed 1/2 cup olive oil salt, to taste pepper, to taste Instructions Cut foil into eight large pieces (about 14 – 16 inches long) and start four grill packets by laying them out double stacked in a plus sign shape. At this point, you can line them with parchment paper, if desired, by simply putting a single layer just on top of the foil. Evenly distribute the chunks of chicken, zucchini, tomatoes, and mushrooms. Set aside. To make the pesto, combine the basil, spinach, Parmesan, pine nuts, garlic, and olive oil in […]
This is a perfect dish for all of those fresh tomatoes and cobs of corn that are now in season. One word of caution though, freshly harvested corn does not have to be cooked long at all. I used to buy corn from the grocery store and boil it for 10 – 12 minutes, which seemed to be adequate. I totally ruined our first batch of local corn by overcooking it by a long shot. I only boiled the second batch for 3 minutes and it was still overdone! I guess the third time really is a charm because I finally decided to boil the corn for 1 short minute and it was perfect. So keep a close eye on that pot if you use fresh corn too. I also want to mention a little something about the beans in this recipe (or any recipe that calls for beans). I used to always buy canned beans and think nothing of it. Now that I am actually reading the ingredients I have realized the advantage of dried beans – no added salt! Isn’t it odd that a bag of dried beans has 0 mg of sodium, but a can of the very same beans would have hundreds of grams of sodium in it? I will be the first to tell you that it doesn’t always work out for me to remember to soak the beans the night before, so I like to have a back-up can on hand (since it is a whopping 99 cents extra) just in case I forget. I am happy to report though, I just learned that the Earth Fare brand of canned organic beans have incredibly low sodium (maybe only 15 mgs…but don’t quote me on that) so next time you are there stock up on […]