Juicy grilled chicken breasts are topped with a creamy avocado pesto made with fresh basil, garlic, lemon, Parmesan, and nuts. This easy, flavorful dish is light, satisfying, and perfect for a quick weeknight dinner or a healthy meal prep option.
Ingredients
- 2 pieces boneless, skinless chicken breasts about 6 ounces each
- 1 tablespoon olive oil for brushing the chicken
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 ripe avocado peeled and pitted
- 1 cup fresh basil leaves packed
- 1 small clove garlic minced
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons Parmesan cheese grated
- 2 tablespoons pine nuts or walnuts lightly toasted
- 2 tablespoons water as needed to thin the pesto
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
- Grill the chicken for 5 to 7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
- While the chicken cooks, combine avocado, basil, garlic, lemon juice, Parmesan, and nuts in a food processor or blender.
- Blend until smooth, adding water a little at a time until the pesto reaches a creamy, spoonable consistency.
- Let the chicken rest for 5 minutes, then top with avocado pesto and serve immediately.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 8gProtein: 38gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 95mgSodium: 690mgPotassium: 820mgFiber: 4gSugar: 1gVitamin A: 12IUVitamin C: 20mgCalcium: 10mgIron: 12mg