Mediterranean Chicken Breasts With Avocado Tapenade |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recipe courtesy of the Chilean Avocado Importers Association. Like you needed to know that. ;o) Prep time doesn’t include marinating. Ingredients:
4 boneless skinless chicken breast halves |
1 tablespoon grated lemon peel |
5 tablespoons fresh lemon juice, divided |
2 tablespoons olive oil, divided |
1 teaspoon olive oil, divided |
1 garlic clove, finely chopped |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 garlic cloves, roasted and mashed |
1/2 teaspoon sea salt |
1/4 teaspoon fresh ground pepper |
1 medium tomato, seeded and finely chopped |
1/4 cup small green pimento stuffed olive, thinly sliced |
3 tablespoons capers, rinsed |
2 tablespoons fresh basil leaves, finely sliced |
1 large hass avocado, ripe, finely chopped |
Directions:
1. In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
2. In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
3. Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
4. Serve with Avocado Tapenade.
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