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Grilled Espresso Rubbed Chicken with Green Chili Pesto

Grilled Espresso Rubbed Chicken with Green Chili Pesto Recipe

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Prep/Cook Time: 30 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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4
1/3 cup olive oil
2 tablespoons sweet chile powder
2 tablespoons dark instant espresso powder
1 tablespoon smoked paprika
1/2 teaspoon cumin
1 teaspoon salt
2 teaspoons cracked black pepper
1 4.5-ounce can green chiles
1 clove garlic
2 tablespoons lime juice
1/4 cup pistachios, shelled and toasted
1/4 cup grated parmesan cheese


  1. Combine chili powder, instant espresso, paprika, cumin, salt and pepper. Slowly whisk in 1-2 tablespoons to form a thick paste.
  2. Evenly rub a thin coating of the spice mixture on each side of the chicken breast.
  3. 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.
  4. 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.

Tip

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)

  • Calories 380

  • Total Fat 25g (38%)

  • Saturated Fat 4g (20%)

  • Trans Fat 0g

  • Cholesterol 90mg (30%)

  • Sodium 840mg (35%)

  • Total Carbohydrate 9g (3%)

  • Dietary Fiber 3g

  • Sugars 1g

  • Protein 34g

  • Vitamin A 40%

  • Vitamin C 20%

  • Calcium 10%

  • Iron 10%

  • * 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.

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