Go Back

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.
Cook Time 30 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 7236.8 kcal

Equipment

  • 1 Grill or Grill Pan
  • 1 Large Mixing Bowl
  • 6 Metal or Bamboo Skewers Adjust amount based on chicken quantity
  • 1 Small skillet For toasting pine nuts
  • 1 Food Processor Essential for smooth pesto

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

Instructions
 

  • 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.

Notes

When grilling chicken, ensure your grill is at a consistent medium heat to achieve a good sear without overcooking, keeping the chicken juicy. For the avocado pesto, use a perfectly ripe avocado—too firm and it won't emulsify, too soft and it can taste greasy. To prevent browning, process the pesto just before serving and incorporate the lemon juice thoroughly. Toasting pine nuts awakens their flavor, but watch them closely as they burn quickly. Consider a quick marinade for the chicken in the lemon zest and oil mixture for at least 30 minutes to enhance flavor penetration.