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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.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: Italian
Calories: 7236.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Grill or Grill Pan Essential for cooking the chicken
  • 1 Large Bowl For marinating the chicken
  • 6 Skewers Metal or pre-soaked bamboo
  • 1 Small Skillet For toasting pine nuts
  • 1 Food Processor For making the avocado pesto

Method
 

  1. Prepare an outdoor grill or a grill pan for medium heat.
  2. 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.
  3. Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
  4. 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.
  5. 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.

Notes

1. Ensure your grill grates are clean and well-oiled before cooking to prevent the chicken from sticking. Medium heat is crucial to cook the chicken through without burning.2. For a richer flavor profile, consider marinating the chicken for at least 30 minutes, or even a few hours, in the lemon-oil mixture.3. When toasting pine nuts, watch them diligently as they can burn very quickly. A light golden color is perfect.4. The ripeness of the avocado is key to the pesto's creaminess. Use a soft, ripe avocado. If the pesto is too thick, add a tiny bit more olive oil or lemon juice.5. This dish pairs wonderfully with a simple green salad or a side of quinoa.