Make the pesto: In a food processor or high-speed blender, combine the basil, spinach, lemon juice, garlic, and parmesan cheese. Blend while drizzling in the olive oil until mostly smooth, scraping down the sides as needed. Add salt to taste.

Prep the chicken: Slice each breast in half horizontally to create 4 thinner cutlets for quicker, more even cooking. Pat the chicken breasts dry and season both sides with salt and pepper. Then, add the chicken to a bowl or ziplock with the pesto. Allow the chicken to marinate for 30 minutes to 2 hours.

Cook the chicken: Heat a drizzle of olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden and cooked through (internal temp should reach 165°F). Remove from heat.

Serve: Serve the pesto chicken in a pesto chicken bowl or with your favorite sides like roasted veggies, pasta, or quinoa. Enjoy!