Grilled Chicken Breasts with Fresh Avocado Chimichurri Sauce

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Hass Avocado Board Grilled Chicken Breasts with Fresh Avocado Chimichurri Sauce
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Grilled Chicken Breasts with Fresh Avocado Chimichurri Sauce

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.

Ingredients

Servings  6   Serving Size   1 4-ounce chicken breast

  • 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.

  1. 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.
  2. 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.
  3. 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.
  4. Place chicken breasts on large serving platter. Top the chicken with the reserved avocado sauce.

Nutrition Facts

Grilled Chicken Breasts with Fresh Avocado Chimichurri Sauce

CaloriesCalories

260 Per Serving

ProteinProtein

27g Per Serving

FiberFiber

4g Per Serving

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

 

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

CaloriesCalories

260 Per Serving

ProteinProtein

27g Per Serving

FiberFiber

4g Per Serving
×
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

  • 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.

  1. 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.
  2. 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.
  3. 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.
  4. Place chicken breasts on large serving platter. Top the chicken with the reserved avocado sauce.