Summertime is approaching quickly in St. Louis, and chances are good that, as beautiful weather invites us outdoors to hike, bike, swim, and play, we’re also in the mood to eat healthy. Better nutrition means that our bodies and brains function more efficiently. We feel better, and the added bonus of looking great doesn’t hurt, either!

It is possible to eat healthy, delicious food, even on the go! This simple recipe for Summertime Pesto Balsamic Chicken is a great start. It’s packed with lean protein and essential vitamins and tastes delicious, too!


Summertime Pesto Balsamic Chicken 


2 tablespoons olive oil

4 chicken thighs, boneless and skinless

Salt, to taste

Pepper, to taste

2 cups cherry tomatoes, halved

½ cup basil pesto

2 tablespoons balsamic vinegar

Feta cheese crumbles, to taste (optional)


  1. In a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, add tomatoes, pesto, and balsamic vinegar. Stir until fully incorporated.
  2. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
  3. Sprinkle with feta cheese crumbles and enjoy!

Serving suggestion: Serve with couscous and fresh green beans drizzled with balsamic, salt and pepper.


Dr. Jason P. Brinton is an internationally recognized specialist in the field of LASIK and refractive surgery. He is a graduate of Harvard College, earned his medical doctorate from the Harvard Medical School and is board certified by the American Board of Ophthalmology.