Pesto Chicken and Avocado is fresh, vibrant, and everything you want in a healthy dinner—without feeling like “diet food.” Tender grilled chicken gets a boost of basil flavor from homemade water-based pesto, then lands on a plate full of crisp lettuce, juicy tomatoes, creamy avocado, and a sprinkle of cottage cheese.
It’s light, filling, and gorgeous enough to post on Instagram. At just 6 Points per serving, it’s proof that healthy eating can be as indulgent as it is nutritious. Don’t miss our other favorite Weight Watchers dinner recipes for summer meal ideas!
Recipe Overview
- Serving Size: 1 plate (500 g)
- Number of Servings: 2
- Time to Cook: 20
- 6 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Pesto Chicken and Avocado
- 2 boneless, skinless chicken breasts (300 g)
- 4 cups mixed lettuce leaves (120 g)
- ½ red onion, thinly sliced (50 g)
- 1 ripe avocado, sliced (150 g)
- 1 cup red cherry tomatoes, halved (150 g)
- ¼ cup water-based pesto sauce (60 g / recipe below)
- 1 tsp olive oil (5 ml)
- ½ tsp salt (3 g)
- ½ tsp black pepper (2 g)
- ½ cup crumbled low-fat cottage cheese (113 g)
For Water-Based Pesto (makes ¼ cup):
- 1 cup fresh basil leaves (20 g)
- 1 tsp pine nuts (5 g)
- 1 tsp grated Parmesan (5 g)
- 3 tbsp water (45 ml)
- Salt and pepper to taste
Instructions for making Pesto Chicken and Avocado
- In a blender, combine basil leaves, pine nuts, Parmesan, water, salt, and pepper. Blend until smooth, adding extra water 1 tbsp at a time (up to 2 tbsp) if needed for consistency.
- Rub 2 tbsp of pesto onto the chicken breasts, coating them evenly. Season with a pinch of salt and pepper. Let marinate at room temperature for 10 minutes (or refrigerate for up to 2 hours for deeper flavor).
- Heat olive oil in a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side, pressing gently with a spatula to ensure even browning, until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
- Divide lettuce, red onion, avocado, cherry tomatoes, and cottage cheese between two plates. Top with sliced chicken and drizzle the reserved pesto over everything.
Tips and Tricks Section for Making Pesto Chicken and Avocado
You don’t have to look closely to notice that most store-bought pesto sauces (though delicious) literally ooze oil. So, my first trick for this recipe is how to make water-based pesto:
- A while back, I found out that one of the main reasons for oil-based pesto was preservation. That’s why I now make “single-day pesto”: place well-washed basil leaves at the bottom of the blender, add 1 tsp pine nuts, 1 tsp Parmesan, and 3 tbsp water. Blend until creamy; if it needs more liquid, add water tablespoon by tablespoon. Season with salt and pepper. You can freeze it, but it’s best made fresh the day you’ll eat it.
- To elevate your water-based pesto, add a thin avocado slice (I did this for the dressing).
- Marinate the chicken breasts with pesto sauce at least 30 minutes before cooking: the basil infuses the meat with an aromatic flavor.
- To grill the chicken properly: heat a grill pan on high for 5 minutes. Place the chicken, press lightly with a spatula until it sizzles. Rotate it 90 degrees to create grill marks and cook for 3 minutes. Then, flip it completely and cook the other side.
- After removing the chicken from the grill, let it rest for 5 minutes before slicing. This prevents the lettuce leaves from wilting.
Related Recipes
Grilled chicken leg quarters with pesto sauce
Olive Garden grilled margherita chicken copycat
Pesto Chicken and Avocado
A light and healthy summertime Weight Watchers dinner.
Ingredients
- 2 boneless, skinless chicken breasts (300 g)
- 4 cups mixed lettuce leaves, 120 g
- ½ red onion, thinly sliced (50 g)
- 1 ripe avocado, sliced (150 g)
- 1 cup red cherry tomatoes, halved (150 g)
- ¼ cup water-based pesto sauce, 60 g / recipe below
- 1 tsp olive oil, 5 ml
- ½ tsp salt, 3 g
- ½ tsp black pepper, 2 g
- ½ cup crumbled low-fat cottage cheese, 113 g
For Water-Based Pesto (Makes 1/2 cup)
- 1 cup fresh basil leaves, 20 g
- 1 tsp pine nuts, 5 g
- 1 tsp grated Parmesan, 5 g
- 3 tbsp water, 45 ml
- Salt and pepper to taste
Instructions
- In a blender, combine basil leaves, pine nuts, Parmesan, water, salt, and pepper. Blend until smooth, adding extra water 1 tbsp at a time (up to 2 tbsp) if needed for consistency.
- Rub 2 tbsp of pesto onto the chicken breasts, coating them evenly. Season with a pinch of salt and pepper. Let marinate at room temperature for 10 minutes (or refrigerate for up to 2 hours for deeper flavor).
- Heat olive oil in a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side, pressing gently with a spatula to ensure even browning, until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
- Divide lettuce, red onion, avocado, cherry tomatoes, and cottage cheese between two plates. Top with sliced chicken and drizzle the reserved pesto over everything.
Notes
6 WW Points per serving.
Nutrition
Serving: 514gCalories: 447kcalCarbohydrates: 21gProtein: 45gFat: 21gSaturated Fat: 4gCholesterol: 118mgSodium: 955mgPotassium: 1161mgFiber: 9gSugar: 7.2gCalcium: 182mgIron: 3.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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