
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 lemon for zest
- 2 tablespoons lemon juice
- 2 1/4 lbs boneless, skinless chicken cut into 1-inch chunks
- salt and pepper
- 1/4 pine nuts
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed parsley leaves
- 1 clove garlic (crushed)
- 1 large avocado
Instructions
- Prepare an outdoor grill or pan for medium heat
- whisk together 1 tablespoon of the oil and lemon zest into a large bowl
- Add the chicken to the oil and toss to coat
- sprinkle chicken with salt and pepper
- divide chicken and place onto skewers
- toast the pine nuts in a small skillet over medium heat, tossing frequently (3-4 minutes)
- Combine pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and pepper in a food processor
- Process until it combines to make a thick paste
- Add the avocado to the paste and remaining 3 tablespoons of oil and process until smooth
- Grill the chicken until cooked through (5-7 minutes)
- Serve the chicken dolloped with pesto
Nutrition Facts
Avocado Pesto and Grilled Chicken
Serves:
Amount Per Serving: 6 Servings
|
||
---|---|---|
Calories | 370 | |
% Daily Value* | ||
Total Fat 21 g | 32.3% | |
Saturated Fat 3 g | 15% | |
Trans Fat 0.25 g | ||
Cholesterol 125 mg | 41.7% | |
Sodium 180 mg | 7.5% | |
Total Carbohydrate 4 | 1.3% | |
Dietary Fiber 2 | 8% | |
Sugars 1 | ||
Protein 40 |
Vitamin A 20.94 % | Vitamin C 46.96 % | |
Calcium 7.81 % | Iron 22.55 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
El Paso, TX Health Coach Clinic
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Dr. Alex Jimenez DC, MSACP, CCST, IFMCP*, CIFM*, ATN*
email: coach@elpasofunctionalmedicine.com
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Dr. Alex Jimenez DC, MSACP, CIFM*, IFMCP*, ATN*, CCST
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