Grilled Chicken With Avocado Pesto Recipes

GRILLED PESTO-MARINATED CHICKEN

Grilled Pesto-Marinated Chicken image

This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.

Provided by SunnyDaysNora

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 6

Ingredients

1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
¼ cup grated Parmesan cheese
3 ounces lemon juice
1 teaspoon ground black pepper
½ teaspoon salt
4 chicken breast halves

Steps:

Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g

AVOCADO "PESTO"

Avocado

Categories Sauce Blender Citrus Garlic Herb Quick & Easy Basil Avocado Summer Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

1 medium avocado, peeled, halved
1 cup lightly packed fresh basil leaves
1/2 cup (or more) canned chicken broth
4 large garlic cloves
2 tablespoons fresh lime juice
1/2 cup vegetable oil

Steps:

Place avocado, basil, 1/2 cup broth, garlic and lime juice in blender. Blend until chopped, scraping down sides as needed. With machine running, gradually add oil and blend until smooth. If too thick, gradually add more broth by tablespoons. Season with salt and pepper. (Can be made 1 day ahead; chill.)

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Grilled Chicken with Heirloom Tomato and Avocado Salsa image

A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.

Provided by tcasa

Time 35m

Yield 2

Number Of Ingredients 13

Ingredients

1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¼ teaspoon chili powder
2 (6 ounce) skinless, boneless chicken breast halves
1 ½ tablespoons olive oil, divided
1 medium ripe avocado, diced
1 medium heirloom tomato, seeded and diced
½ small red onion, diced
1 teaspoon lime juice, or to taste
salt and ground black pepper to taste

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
Slice chicken and top with salsa.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g

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