Combine chili powder, instant espresso, paprika, cumin, salt and pepper. Slowly whisk in 1-2 tablespoons to form a thick paste.
Evenly rub a thin coating of the spice mixture on each side of the chicken breast.
Place chicken breasts on a grill preheated to medium. Cook 4-6 minutes on each side or an internal temperature of 170°F is reached.
For the pesto, place the drained green chiles, garlic clove, lime juice, pistachios and parmesan cheese into a blender, pulse until chunky. Add 1/4 cup olive oil while pulsing the blender a few more times to incorporate. Place pesto in a bowl and add salt and pepper to taste.
Slice the chicken breast and serve topped with pesto for an appetizer or pair with grilled zucchini and squash for a healthy dinner option.
Serving Size 198g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat25g (38%)
Saturated Fat 4g (20%)
Trans Fat 0g
Total Carbohydrate9g (3%)
Dietary Fiber 3g
Vitamin A 40%
Vitamin C 20%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
diane lindia - bayville, NJ
6/13/2014 9:12:12 AM
This is one to try with the green chili pesto and espresso rubbed chicken yummy.