Grilled Garlic Chicken with Cilantro-Pumpkin Seed Pesto

For marinade (to be done 6-24 hours ahead of time):
In a bowl, whisk together lemon juice, garlic, seasoning and olive oil. Make small slits down the length of each breast so marinade can fully penetrate. Place chicken in a large Ziploc bag and pour in marinade, making sure each breast gets coated. Place in fridge for 6-8 hours or up to 24 hours.

For pesto:
If pumpkin seeds are not already toasted, preheat oven to 350 degrees (F), spread seeds on baking sheet and toast until fragrant or golden at the edges (roughly 8-10 minutes).

In food processor, blend toasted pumpkin seeds, cilantro, olive oil, lime juice, garlic, chile, salt, freshly ground pepper and 1/4 cup water until smooth. Scrape down sides of processor as necessary. Set aside.

For chicken:
If using a grill, heat to medium high and oil the rack. Place chicken on rack and grill, turning once, until cooked through (roughly 12-13 minutes). If using stove top (my preferred method!) heat large skillet over medium-high heat and add chicken breasts. Saute until cooked through (roughly 12-13 minutes).

Transfer chicken to plates and spoon pesto over top. Lick your lips and greet this healthy dish with a grin.