Some days call for greasy drive-thru, but others beg for something that feels fresh without wrecking your mood—or your jeans. This pesto chicken avocado recipe hits hard in the best way and skips the usual food regret. It’s the kind of thing that makes you feel like you’ve got your life together, even if your fridge is mostly condiments. You don’t need a culinary degree or a detox plan to enjoy this one. Just a pan, a few solid ingredients, and the motivation to eat something that actually feels good.
Ingredients
To make Pesto Chicken and Avocado, you’ll need 2 boneless, skinless chicken breasts (300 g), 4 cups of mixed lettuce leaves (120 g), ½ thinly sliced red onion (50 g), 1 ripe sliced avocado (150 g), and 1 cup of halved red cherry tomatoes (150 g). Toss everything with ¼ cup of water-based pesto (60 g), made from 1 cup of fresh basil (20 g), 1 tsp pine nuts (5 g), 1 tsp grated Parmesan (5 g), and 3 tbsp of water (45 ml), seasoned with salt and pepper to taste. You’ll also need 1 tsp of olive oil (5 ml), ½ tsp salt (3 g), ½ tsp black pepper (2 g), and ½ cup of crumbled low-fat cottage cheese (113 g) to finish the dish with a creamy, tangy touch.
Make the Pesto
Blend basil, pine nuts, Parmesan, water, salt, and pepper until smooth. Add up to 2 extra tablespoons of water if needed for a creamy consistency.
Get The Recipe: Pesto Chicken Avocado
Marinate the Chicken
Rub 2 tablespoons of pesto onto the chicken breasts. Season with salt and pepper, then let marinate at room temperature for 10 minutes (or chill up to 2 hours).
Cook the Chicken
Heat olive oil in a grill pan or skillet over medium-high heat. Cook chicken for 6–7 minutes per side, or until it reaches 165°F. Let rest for 5 minutes, then slice into strips.
Assemble and Serve
Divide lettuce, red onion, avocado, cherry tomatoes, and cottage cheese between two plates. Top with sliced chicken and drizzle with remaining pesto.
Variations and Substitutions for Making Pesto Chicken and Avocado
Switch up the pesto by using sun-dried tomato pesto or even a walnut or almond-based pesto for a nuttier flavor. If you’re avoiding dairy, opt for a dairy-free pesto and skip any cheese toppings. You can swap the avocado for guacamole if you want a creamier, seasoned twist. For added crunch, top the dish with toasted pine nuts or sunflower seeds. To make it more filling, serve the pesto chicken and avocado over pasta, quinoa, or a bed of mixed greens for a hearty salad.
Tips and Tricks for Making Pesto Chicken and Avocado
Most store-bought pesto sauces are packed with oil, so one of the best tricks for making Pesto Chicken and Avocado is using a lighter, water-based pesto instead. For a fresh single-day version, blend clean basil leaves with 1 tsp pine nuts, 1 tsp Parmesan, and 3 tbsp water, adding more water as needed until smooth, and season with salt and pepper—this pesto is best used the same day but can be frozen. To boost the flavor even more, try blending in a thin slice of avocado for a creamy finish. Marinate the chicken in this pesto for at least 30 minutes to let the basil really permeate the meat. For perfect grill marks, preheat your grill pan on high for 5 minutes, press the chicken with a spatula until it sizzles, then rotate 90 degrees and grill for 3 minutes per side; always let the chicken rest for 5 minutes before slicing to avoid wilting your greens.
Get The Recipe: Pesto Chicken Avocado
