Pesto Chicken and Avocado
A light and healthy summertime Weight Watchers dinner.
Servings: 2
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 feta 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 feta between two plates. Top with sliced chicken and drizzle the reserved pesto over everything.
Notes
6 WW Points per serving.
Nutrition
Serving: 514g | Calories: 447kcal | Carbohydrates: 21g | Protein: 45g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 118mg | Sodium: 955mg | Potassium: 1161mg | Fiber: 9g | Sugar: 7.2g | Calcium: 182mg | Iron: 3.8mg