Cooking With Chef Hermann: Grilled Chicken with Avocado and Lemon Cream

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.