Grilled Chicken with Pesto Tomato and Avocado

Sep 18, 2020


  • 1 lb boneless skinless chicken breast
  • 1 Tbs avocado oil
  • 2 Tbs fresh lemon juice
  • Sea salt and black pepper
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 Tbs fresh lime juice
  • Sea salt and black pepper
  • 1 Tb Fresh cilantro, chopped


  •  Preheat the grill to medium-high heat and spray the grates with cooking spray.
  • Whisk together the balsamic vinegar, pesto, avocado oil. Place the chicken on a foil lined baking sheet. Add the avocado oil, lemon juice, salt, and pepper to the chicken breasts.
  • Grill the chicken for 4-6 minutes per side or until the internal temperature reaches 165º. Let the chicken rest for at least 5 minutes before slicing.
  • In a medium bowl combine the avocado, tomatoes, lime juice, and a pinch of salt and pepper. Taste for seasoning. Sprinkle cilantro on top. Serve with slices of grilled chicken.
  • Note: serve over a bed of lettuce and top with balsamic vinaigrette for a salad option.

Nutrition Info Per Serving: Serves 4

Calories: 286

Protein: 37 g

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