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Grilled Chicken Breast with Fresh Avocado-Chimichurri Sauce

Grilled chicken breast sliced and topped with a savory blend of avocados, herbs and vinegar Skill Level: Intermediate

Community:
15 min Prep
70 min Total
Servings
$1.69
price per Serving

Nutrition Facts

Amount Per Serving
Calories 181
Protein 19.1g
Total Carbohydrates 5.0g
Dietary Fiber 2.9g
Net Carbohydrates 2.1g
Sugar 0.8g
Total Fat 9.4g
Saturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 54.4mg
Sodium 251.1mg
SmartPoints® 3.0

Ingredients

  • 2 cups Hass avocado, diced or chunks
  • 1/2 cup chopped onion
  • 1/2 cup fresh cilantro
  • 2 Tablespoons minced jalapeno pepper
  • 1 Tablespoon minced garlic
  • 3 Tablespoons white vinegar
  • 3 Tablespoons water, for the puree
  • 1 Tablespoon lime juice
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 24 ounces boneless skinless chicken breast, cut into serving sized pieces
  • 5 Tablespoons water, for the marinade

Preparation

  1. 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.
  2. 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.
  3. Preheat the grill to medium-high.
  4. Remove the chicken from marinade, and place on grill. Cook, turning as needed, until the thickest part of the chicken registers 165 °F.
  5. Remove from grill, and place the chicken breasts on a large serving platter.
  6. Top the chicken with the reserved avocado sauce.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing