GRILLED CHICKEN WITH AVOCADO PESTO
Sorry chicken, avocado is the star in this low-carb and protein-packed dish. It helps make a creamy dairy-free pesto that's filled with heart-healthy fats.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare an outdoor grill or a grill pan for medium heat.
- Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
- Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
- Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
- Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.
Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 180 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 40 grams, Sugar 1 grams
CHICKEN MUSHROOM PESTO SANDWICH WITH AVOCADO
A delicious way to use leftover chicken, with sauteed mushrooms and onion, melted cheese, and avocado. Accented with pesto spread, on a crusty roll. Vary ingredient quantities to suit what you have, and what you like. Makes a light supper or hearty lunch when accompanied with soup or salad. Recipe is for a single sandwich, but can easily be multiplied.
Provided by dianegrapegrower
Categories Lunch/Snacks
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 11
Steps:
- Combine mayo, mustard, and pesto. Spread lightly on each half of the sandwich roll.
- Heat oil in small skillet. Saute mushrooms and onions until tender. Remove from heat.
- Assemble sandwich: On bottom, place sliced chicken. Top with sauteed onions and mushrooms, with cheese slice on top of all. Place loaded sandwich bottom and top on baking sheet, and place in 350F oven. Heat until cheese is melted. (You could also heat on the rack of a toaster oven).
- Remove from oven. Add avocado, salt and pepper to taste. Top with other half of roll.
Nutrition Facts : Calories 634.9, Fat 36.7, SaturatedFat 9.6, Cholesterol 83.1, Sodium 681.9, Carbohydrate 40.5, Fiber 5.8, Sugar 3.9, Protein 36.7
CHICKEN PESTO SANDWICHES
These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.
Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.
CHICKEN, MUSHROOM, AND AVOCADO PIZZA
Make and share this Chicken, Mushroom, and Avocado Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°.
- Place crust on a pizza pan or baking sheet.
- Spread crust with sauce, leaving a ½ inch border.
- Sprinkle with 1 cup cheese; add mushrooms, chicken, and avocado.
- Sprinkle with salt and remaining cheese.
- bake about 10 minutes, until the crust is crisp and topping is bubbly.
- Transfer to a cutting board and slice into 8 wedges; serve immediately.
Nutrition Facts : Calories 422.4, Fat 29.4, SaturatedFat 13.1, Cholesterol 94.4, Sodium 495, Carbohydrate 8.9, Fiber 3.7, Sugar 3.7, Protein 31.8
PENNE PASTA WITH CHICKEN, MUSHROOMS AND PESTO SAUCE
Make and share this Penne Pasta With Chicken, Mushrooms and Pesto Sauce recipe from Food.com.
Provided by Lyubomira S.
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta in salted water according to directions on the package.
- In a large skillet heat olive oil on medium heat.
- Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
- Add mushrooms and cook for another 4-5 minutes, so they release water.
- Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
- Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
- Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
- Serve with shredded parmesan cheese on top.
Nutrition Facts : Calories 732.6, Fat 43.5, SaturatedFat 18.9, Cholesterol 167.8, Sodium 941, Carbohydrate 46.3, Fiber 2.4, Sugar 2.6, Protein 38.9
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- Slice chicken breasts in half horizontally. Place the chicken in a Ziploc bag. Pour in the pesto and oil. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.Preheat an outdoor grill or a skillet over medium-high heat. Grill the chicken for 6-7 minutes on each side until cooked through.
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- optional: To toast, Heat 1 tablespoon butter in a pan or skillet over medium heat. Place sandwich on melted butter and heat until toasted golden and cheese is melted.
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