Grilled Chicken with Avocado Pesto Recipe

If you’re looking for a flavorful, keto-friendly dish that fits into your weekly meal plan, grilled chicken with avocado pesto might be your new favorite dinner. It’s packed with healthy fats, bright herbal notes, and perfectly juicy chicken. Plus, you can whip it up in no time, which makes it a great choice even on busy weeknights.

With a simple ingredient list and a quick prep, you’ll be enjoying a nutrient-rich meal that keeps you satisfied. Ready to give it a try?

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil (for the chicken)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For the avocado pesto:

• 1 ripe avocado (pitted and peeled)
• 1 cup fresh basil leaves
• 2 tablespoons lemon juice
• 2 cloves garlic (peeled)
• ¼ cup grated Parmesan cheese
• 2 tablespoons pine nuts or walnuts
• 2 tablespoons olive oil
• Salt and pepper (to taste)

Directions

1. Preheat your grill to medium-high heat. Lightly brush each chicken breast with olive oil, then season with salt, black pepper, and garlic powder.
2. Place the seasoned chicken on the grill. Cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
3. In the meantime, prepare your avocado pesto. Add the avocado, basil, lemon juice, garlic, Parmesan, and nuts to a food processor or blender. Pulse a few times.
4. Drizzle in the olive oil while blending until you get a smooth, creamy consistency. Taste and adjust with salt and pepper.
5. Once the chicken is done, spread a generous dollop of avocado pesto over each breast. Serve immediately while it’s warm.

Nutrition facts

Below is an approximate breakdown per serving (one chicken breast with about two tablespoons of avocado pesto). Actual values may vary based on specific ingredients:

Final thoughts

This grilled chicken with avocado pesto recipe shows you don’t have to settle for bland poultry on a Keto Diet. It’s all about dressing up your proteins with delicious, healthful add-ons like creamy, basil-rich pesto. Give it a go and see how quickly it becomes part of your weekly rotation.

Frequently Asked Questions (FAQs)

1. Can I store leftover avocado pesto?
   Absolutely. Keep it in an airtight container in the fridge, and it should stay fresh for about two days. To keep it from browning, place a thin layer of olive oil or plastic wrap directly on the surface.
2. What side dishes go well with this?
   You can keep things low-carb by pairing your chicken with zucchini noodles or a simple green salad. Cauliflower rice also soaks up any extra pesto sauce beautifully.
3. Can I bake the chicken instead of grilling it?
   Yes. Just place your seasoned chicken breasts in a baking dish and bake at 400°F for around 20 to 25 minutes or until they reach 165°F internally. Then top them with your avocado pesto for a similar, tasty finish.

Grilled Chicken with Avocado Pesto Recipe

Recipe by AngryLionFitness.com

Course: Keto Diet Recipes, Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

350

kcal

Ingredients

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil (for the chicken)

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• For the avocado pesto:

• 1 ripe avocado (pitted and peeled)

• 1 cup fresh basil leaves

• 2 tablespoons lemon juice

• 2 cloves garlic (peeled)

• 1/4 cup grated Parmesan cheese

• 2 tablespoons pine nuts or walnuts

• 2 tablespoons olive oil

• Salt and pepper (to taste)

Directions

• Preheat your grill to medium-high heat. Lightly brush each chicken breast with olive oil, then season with salt, black pepper, and garlic powder.
• Place the seasoned chicken on the grill. Cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
• In the meantime, prepare your avocado pesto. Add the avocado, basil, lemon juice, garlic, Parmesan, and nuts to a food processor or blender. Pulse a few times.
• Drizzle in the olive oil while blending until you get a smooth, creamy consistency. Taste and adjust with salt and pepper.
• Once the chicken is done, spread a generous dollop of avocado pesto over each breast. Serve immediately while it’s warm.