Grilled chicken with arugula pesto and asparagus
- 1 lb chicken breast
- ½ cup macadamia nuts
- 4 cups arugula
- 1 ½ tbsp minced garlic
- 1 avocado
- ½ cup shredded parmesan cheese
- ⅓ cup olive oil
- 1 lb asparagus
Brine the chicken: Dissolve 2 tbsp tbsp salt in a bowl with 4 cup water. Place chicken breast in the bowl and cover. Refrigerate 15 minutes.
Meanwhile, make the pesto: Combine macadamia nuts, arugula and garlic in a food processor. Pulse until the mixture is combined and coarse, then add avocado and parmesan. Pulse again to combine. With the motor running, drizzle in 4 tbsp olive oil until nearly smooth. Season with salt and pepper to taste.
Drain the chicken and pat dry. Brush with another 2 tsp olive oil. Heat a grill, grill pan or heavy skillet on medium-high. Add chicken and cook 5 minutes per side, or until internal temperature reaches 165 degrees F.
When chicken is nearly done, brush asparagus with remaining 2 tsp olive oil. Add to the grill and cook 2 to 3 minutes, until tender.
Enjoy chicken and asparagus with pesto drizzled over the top.