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Chicken

Grilled Lemon Chicken & Avocado with Shishito Peppers & Lemon Crema

If you aren't grilling avocados, you are missing out! Grilling avocados makes them creamy and smokey, and serving them with grilled chicken breasts and shishito peppers makes a satisfying meal.

Shishito peppers are small and typically sweet, but 1 in 10 is spicy (with a Scoville rating similar to a jalapeño). Sub with a bell or padron pepper in a pinch.

Looking for clean avocado recipes? Click here for more.

Servings
4
Prep Time
20 min
Cook Time
8 min
Duration
28 min

Ingredients

  • 4 5-oz skinless, boneless chicken breasts

    3 tbsp olive oil, divided

    1 tsp lemon zest + 2 tbsp fresh lemon juice

    1½ tsp paprika

    ¼ tsp sea salt

    ⅛ tsp ground black pepper

    8 oz shishito peppers (about 24)

    2 avocados, halved and pitted (peel on)

    1 clove garlic, minced

    ¼ cup chopped fresh parsley

Lemon crema

  • ½ cup full-fat sour cream

    2 tsp lemon zest + 1 tbsp lemon juice

    ¼ tsp sea salt

Preparation

1. In a large bowl, place chicken, 2 tbsp oil, lemon zest and juice, paprika, salt and pepper. Mix to coat chicken. Marinate in refrigerator for 20 minutes.

2. In a separate bowl, mix shishito peppers, avocado, remaining 1 tbsp olive oil and garlic.

3. Prepare lemon crema: In a small bowl, mix together crema ingredients. Set aside.

4. Cook chicken: Preheat grill to 400ºF. Spread chicken on grill and cook covered, for 5 to 8 minutes flipping once or until a thermometer reads 165°F in center. Place peppers
 and avocados on grill for the last 3 minutes of grilling. Transfer to a serving platter and top with crema and parsley.

Nutrition Information

  • Serving Size 1 breast and ¼ of vegetables
  • Calories 463
  • Carbohydrate Content 15 g
  • Cholesterol Content 87 mg
  • Fat Content 33 g
  • Fiber Content 10 g
  • Protein Content 31 g
  • Saturated Fat Content 7 g
  • Sodium Content 322 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 20 g
  • Polyunsaturated Fat Content 4 g