Grilled Chicken Breast with Fresh Avocado-Chimichurri Sauce
Grilled chicken breast sliced and topped with a savory blend of avocados, herbs and vinegar
Amount Per Serving
2cupsHass avocado, diced or chunks
2Tablespoonsminced jalapeno pepper
3Tablespoonswater, for the puree
1/2teaspoonground black pepper
24ouncesboneless skinless chicken breast, cut into serving sized pieces
5Tablespoonswater, for the marinade
Purée the avocados, onion, cilantro, jalapeno pepper, garlic, vinegar, smaller portion of water, lime juice, olive oil, salt and pepper in a blender until smooth. Remove half of the sauce, and cover and refrigerate remaining sauce.
Place the chicken breasts into a large resealable plastic bag or shallow dish. Add the other half of the avocado sauce, and the water for the marinade to the chicken, turning to coat. Refrigerate for 45 minutes.
Preheat the grill to medium-high.
Remove the chicken from marinade, and place on grill. Cook, turning as needed, until the thickest part of the chicken registers 165 °F.
Remove from grill, and place the chicken breasts on a large serving platter.
Top the chicken with the reserved avocado sauce.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing