30 mins

Grilled chicken with arugula pesto and asparagus

Dinner

Four servings

Nutrition info

• 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

Directions

• Step 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.

  In this recipe

  • 1 lb chicken breast
• Step 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.

  In this recipe

  • ½ cup macadamia nuts
  • 4 cups arugula
  • 1 ½ tbsp minced garlic
  • 1 avocado
  • ½ cup shredded parmesan cheese
  • ⅓ cup olive oil
• Step 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.

  In this recipe

  • ⅓ cup olive oil
• Step 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.

  In this recipe

  • ⅓ cup olive oil
  • 1 lb asparagus
• Step 5

  Enjoy chicken and asparagus with pesto drizzled over the top.

  In this recipe

  • 1 lb asparagus