Grilled Chicken Tenders with Cilantro Pesto (great for all phases)
1/4 cup lime juice
1/4 cup reduced-sodium soy sauce
1 tablespoon olive oil
1 teaspoon chili powder
1 pound chicken tenders
2 cups loosely packed fresh cilantro leaves, (1-2 bunches)
2 scallions, sliced
1. Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.
2. Preheat grill to medium-high.
3 Meanwhile, place cilantro, scallions, and the reserved marinade in a food processor and process until fairly smooth.
4. Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-pesto.