Asian Pesto Grilled Chicken on Soy Wilted Greens

4 teriyaki flavored, pre-marinated chicken breast halves
1 cup packed cilantro leaves
4 scallions
2 cloves garlic
1/4 cup soy sauce
4 tsp sesame oil, divided
1/4 tsp pepper
6 cups bok choy, sliced
1 cup edamane, shelled
1 tbsp. rice vinegar

Place cilantro leaves, scallions, garlic, soy sauce, 2 teaspoons sesame oil and pepper in blender. Whirl until smooth. Remove 2 tablespoons sauce; set aside.

Prepare gas or charcoal grill. Place chicken on grill and cook until almost done, about 3 minutes per side. Brush both sides of chicken liberally with pesto sauce; finish cooking, about one more minute per side.

In large, non-stick skillet over high heat, warm remaining 2 teaspoons sesame oil. Add bok choy and edamane; sauté until wilted. Stir in vinegar and reserved 2 tablespoons soy pesto sauce.

To serve, divide greens among 4 plates. Place chicken breast on each.

Servings: 4
Nutritional Analysis, Per Serving:
266 calories; 35 g protein; 10 g carbohydrate; 10 g fat; 2 g saturated fat

Source: National Chicken Council