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.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 21 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 125 milligrams
- Sodium
- 180 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 2 grams
- Protein
- 40 grams
- Sugar
- 1 grams
Ingredients
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
Directions
Special equipment:
Six 12-inch metal skewers or twelve 6-inch bamboo skewers- 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.
