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grilled chicken strips next to purple cauliflower with a bottle of olive oil on the side

Grilled Chicken with Pesto Cauliflower

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  • 2 lbs boneless skinless chicken breasts
  • 1 cup balsamic vinegar
  • 2 TBSP Bertolli Organic Extra Virgin Olive Oil
  • ½ tsp salt (iodized salt works best for marinades)
  • 1 tsp black pepper
  • 1 TBSP Oregano
  • 2 tsp garlic powder


  • Bertolli Organic Extra Virgin Olive Oil (4 TBSP for pesto, 1 TBSP for each foil packet)
  • 1 head of purple cauliflower
  • 6 kumquats (4 for juice squeezed into pesto, 1 for each foil packet)
  • 812 leaves of basil (used for pesto)
  • 5 cloves of garlic (1 used for pesto, 2 for each foil packet)
  • Sea Salt
  • Crushed Black Pepper



Marinate chicken for 4-5 hours. Grill on each side for 7-8 minutes or until no longer pink in the middle. Follow our guide on How to Grill Chicken.


Add ingredients below to a food processor and mix until basil leaves are finely ground and mixed.

  • Juice of 4 freshly squeeze kumquats
  • 8-12 basil leaves
  • 1 fresh garlic clove or ½ tsp minced garlic
  • Dash of sea salt


  1. Wash and cut purple cauliflower into pieces (about 1.5 inches), split into two even servings for grilling in foil packet. Add to 18″ x 18″ piece of foil.
  2. Cut 2 kumquats into small pieces (about ¼ inch), split evenly, and add to each foil packet
  3. Add 2 garlic cloves to each foil packet, drizzle 1 TBSP of EVOO, add salt and pepper to your liking
  4. Drizzle 1 TBSP from pesto on each packet of cauliflower, reserve remainder for garnishing grilled cauliflower
  5. Enclose all contents in the foil packet and shake to mix ingredients
  6. Grill on medium-high heat for 20-25 minutes (or until cauliflower is tender)
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Grilled