Description
Grilled Chicken with Avocado Pesto combines smoky grilled chicken with a creamy, herbaceous avocado pesto for a fresh and flavorful meal. It’s easy, quick, and perfect for weeknights or special occasions.
Ingredients
Scale
- 2¼ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Zest of 1 lemon plus 2 tablespoons juice
- Kosher salt and freshly ground black pepper
- Extra olive oil for brushing the grill grates
- 1 large ripe avocado
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh parsley leaves
- ¼ cup pine nuts
- 1 clove garlic, crushed and peeled
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine 2 tablespoons olive oil, lemon zest, lemon juice, salt, and pepper.
- Add chicken pieces to the bowl and toss until thoroughly coated. Let marinate for at least 15 minutes (or up to 4 hours in the refrigerator for more flavor).
- Meanwhile, heat your grill or grill pan to medium-high heat. When hot, brush the grates with olive oil to prevent sticking.
- Thread the marinated chicken pieces onto skewers if using, or prepare to place directly on the grill.
- Grill the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F and nice grill marks have formed.
- While the chicken is grilling, toast the pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.
- In a food processor, combine the basil, parsley, cooled toasted pine nuts, and garlic. Pulse until finely chopped.
- Add the avocado and olive oil, then process until smooth and creamy.
- Season with salt and pepper to taste, and add a squeeze of lemon juice to brighten the flavors.
- When the chicken is cooked through, remove from the grill and let rest for 3 minutes.
- Serve the grilled chicken with a generous dollop of avocado pesto on top, or toss the chicken in the pesto to coat.
Notes
- For a nut-free version, substitute sunflower seeds for pine nuts.
- If basil isn’t available, you can use all parsley or add some spinach.
- For added flavor, include a tablespoon of nutritional yeast or parmesan cheese in the pesto.
- Store the chicken and pesto separately in airtight containers in the refrigerator. The chicken will keep for 3-4 days, while the pesto is best used within 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 1
- Sodium: 320
- Fat: 25
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 6
- Fiber: 4
- Protein: 42
- Cholesterol: N/A
Keywords: grilled chicken, avocado pesto, healthy dinner, low-carb recipe, gluten-free