Grilled Espresso Rubbed Chicken with Green Chili Pesto
In The Fresh Meat Case
PERDUE® Fresh Boneless Skinless Chicken Breasts
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 25g||38%|
|Saturated Fat 4g||20%|
|Total Carbs 9g||3%|
|Dietary Fiber 3g||12%|
|Vitamin A 0%|
|Vitamin C 20%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/3 cup olive oil
2 tbsp. sweet chile powder
2 tbsp. dark instant espresso powder
1 tbsp. smoked paprika
1/2 tsp. cumin
1 tsp. salt
2 tsp. cracked black pepper
1 4.5 oz. can green chiles
1 clove garlic
2 tbsp. lime juice
1/4 cup pistachios, shelled and toasted
1/4 cup grated parmesan cheese
Combine chili powder, instant espresso, paprika, cumin, salt and pepper. Slowly whisk in 1-2 tablespoons to form a thick paste.
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.
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 to 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.
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