Grilled Espresso Rubbed Chicken with Green Chili Pesto
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Grilled Espresso Rubbed Chicken with Green Chili Pesto

Grilled Espresso Rubbed Chicken with Green Chili Pesto

Serves 4 | Prep/Cook Time: 30 Min
  • Calories 380
  • Protein 34g
  • Sodium 840mg
  • Sat.Fat 4g
  • Sugar 1g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 380
% Daily Value*
Total Fat 25g 38 %
Saturated Fat 4g 20 %
Cholesterol 90g 30 %
Sodium 840mg 35 %
Total Carbs 9g 3 %
Dietary Fiber 3g 12 %
Sugars 1g
Protein 34g
Vitamin A 40%
Vitamin C 20%
Calcium 10%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

4 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
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.

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.

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.
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Serves 4