Recipe from EatingWell.com
1/4 c lime juice
1/4 c soy sauce
1 T canola oil
1 t chili powder
1 pound chicken tenders (or chicken breasts if that’s what you have)
2 c loosely packed cilantro leaves (about 1 1/2 bunches)
2 scallions, sliced
2 T toasted sesame seeds
Whisk together lime juice, soy sauce, oil and chili powder in a medium bowl. Reserve 2 T of the marinade for the pesto.
Marinade the chicken in the bowl, covered and in the refrigerator, for 20 minutes to 1 hour.
Meanwhile, place cilantro, scallions, sesame seeds and reserved marinade in the food processor and process until smooth. (I actually added about 1 1/2 T more EVOO to smooth it out a bit more – just my preference, though.)
Preheat grill to medium-high heat and oil the grill racks.
Remove chicken from marinade (discard remaining marinade) and grill until no longer pink in the middle – about 3-4 minutes per side.
Serve chicken with the pesto.