Grilled chicken breast sliced and topped with a savory blend of avocados, herbs and vinegar.
This Heart-Check Certified recipe is brought to you by the Hass Avocado Board.
Nutrition Facts
Grilled Chicken Breasts with Fresh Avocado Chimichurri Sauce
Calories
Protein
Fiber
Nutrition Facts
| Calories | 260 | |
|---|---|---|
| Total Fat | 13.0 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 7.0 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 85 mg | |
| Sodium | 250 mg | |
| Total Carbohydrate | 7 g | |
| Dietary Fiber | 4 g | |
| Sugars | 1 g | |
| Protein | 27 g | |
Dietary Exchanges
1 1/2 vegetable, 3 lean meat, 1 fat
Ingredients
Servings 6
Serving Size 1 4-ounce chicken breast
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2 ripe, fresh avocados (halved, pitted, sliced) -
1/2 medium onion (chopped) -
1/2 cup fresh cilantro leaves (packed) -
2 tablespoons fresh jalapeño pepper (diced) -
1 tablespoon minced garlic -
1/2 cup water (divided) -
3 tablespoons white vinegar -
2 tablespoons fresh lime juice -
1 tablespoon olive oil -
1/2 teaspoon salt -
1/2 teaspoon ground black pepper -
6, 4-ounce chicken breast, boneless, skinless
Directions
Tip: Click on step to mark as complete.
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Purée avocados, onion, cilantro, jalapeño pepper, garlic, vinegar, 3 tablespoons water, lime juice, olive oil, salt and pepper in a blender until smooth. Remove 1/2 cup sauce; cover and refrigerate remaining sauce. -
Place chicken breasts into a 1-gallon self-sealing plastic bag or large shallow dish. Add 1/2 cup avocado sauce and remaining 4 tablespoons water to chicken, turning to coat. Refrigerate for 45 minutes. -
Preheat grill to medium-high. Remove chicken from marinade, place on grill. Cook, turning as needed, until the thickest part of the chicken registers 165° F. Remove from grill. -
Place chicken breasts on large serving platter. Top the chicken with the reserved avocado sauce.
