Grilled Chicken with Avocado and Lemon Cream
Ingredients:
- 4-5 oz. chicken breasts
- 3 TB Olive Oil
- 1 tsp lemon zest plus 2 TB lemon juice
- 1 ½ Tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 4 oz. shishito or bell peppers
- 2 avocados pitted, sliced
- 1 tsp garlic
- ¼ C parsley chopped
Directions:
In large bowl place the chicken breast with 2TB oil, lemon zest and juice, paprika, salt and pepper. Marinate for 20 minutes in refrigerator.
In separate bowl, mix peppers with avocado, 1 TB oil and garlic, set aside.
Cook chicken on grill until thermometer reads an internal temperature of 165, about 5-8 minutes each side. In a grilling pan, Cook the peppers and avocado the last three minutes of cooking.
Lemon Cream:
Mix together: ½ C Full Fat Sour Cream, 2 tsp lemon zest, 1 TB lemon juice, ¼ tsp salt.
Transfer chicken to plate, top with pepper-avocado mix, then dollop of lemon crème and parsley.
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