Chicken Broccoli Beetroot Salad With Avocado Pesto Recipes

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GRILLED CHICKEN WITH AVOCADO PESTO

Sorry chicken, avocado is the star in this low-carb and protein-packed dish. It helps make a creamy dairy-free pesto that's filled with heart-healthy fats.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9



Grilled Chicken with Avocado Pesto image

Steps:

  • Prepare an outdoor grill or a grill pan for medium heat.
  • Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
  • Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
  • Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
  • Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.

Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 180 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 40 grams, Sugar 1 grams

4 tablespoons extra-virgin olive oil, plus more for brushing the grill grates
Zest of 1 lemon plus 2 tablespoons juice
2 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup pine nuts
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh parsley leaves
1 clove garlic, crushed and peeled
1 large ripe avocado

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