Asian Pesto Grilled Chicken on Soy Wilted Greens

  • Yield: 4 servings


4-- teriyaki flavored, pre-marinated chicken breast halve
1cup packed cilantro leaves
4-- scallions
2cloves cloves of garlic
1/4cup soy sauce
4teaspoons sesame oil, divided
1/4teaspoon pepper
6cups bok choy sliced
1cup edamane, shelled
1tablespoon rice vinegar


  1. Place cilantro leaves, scallions, garlic, soy sauce, 2 teaspoons sesame oil and pepper in blender.  Whirl until smooth.  Remove 2 tablespoons sauce; set aside.
  2. Prepare gas or charcoal grill.  Place chicken on grill and cook until almost done, about 3 minutes per side.  Brush both sides of chicken liberally with pesto sauce; finish cooking, about one more minute per side.
  3. In large, non-stick skillet over high heat, warm remaining 2 teaspoons sesame oil.  Add bok choy and edamane; sauté until wilted.  Stir in vinegar and reserved 2 tablespoons soy pesto sauce.
  4. To serve, divide greens among 4 plates.  Place chicken breast on each