30 minsDinner

Grilled chicken with arugula pesto and asparagus

Makes: four servings
Makes: four servings


  • 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


  1. Brine the chicken: Dissolve 2 tbsp salt in a bowl with 4 cup water. Place chicken breast in the bowl and cover. Refrigerate 15 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. Enjoy chicken and asparagus with pesto drizzled over the top.