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.
Grilled Chicken Breasts with Fresh Avocado Chimichurri Sauce
Calories260 Per Serving
Protein27g Per Serving
Fiber4g Per Serving
|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|
|Total Carbohydrate||7 g|
|Dietary Fiber||4 g|
1 1/2 vegetable, 3 lean meat, 1 fat
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
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.