Grilled Pesto Chicken Breast

1. Heat a grill pan on medium-high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. 2. Combine the spinach, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add remainder of the olive oil, blending until the mixture is creamy. Add salt and pulse. 3. Transfer the pesto mixture to a medium bowl. Stir in the parmesan cheese. Season the pesto with salt and pepper, to taste. 4. Spread the pesto over each piece of chicken and serve. 5. Note: you can put the pesto mix into ice cube trays and store in the freezer for future use.