RECIPE
Arugula Pesto Chicken and Asparagus
Serves 4
dinner
Cook Time: 10min
Prep Time: 20min
About this recipe:
This recipe makes a tasty high protein and low sugar dinner.
Ingredients:
- 1 lb chicken breast
- 1/2 cup macadamia nuts
- 4 cups arugula
- 1 1/2 tbsp minced garlic
- 1 avocado
- 1/2 cup shredded Parmesan cheese
- 1/3 cup olive oil
- 1 lb asparagus
Instructions:
- Brine the chicken: Dissolve 2 tbsp salt in a bowl with 4 cups water. Place the chicken breast in the bowl and cover. Refrigerate 15 minutes.
- Meanwhile, make the pesto: Combine macadamia nuts, arugula, and garlic in a food processor. Pulse until the mixture is combined and coarse, then add avocado and Parmesan. Pulse again to combine. With the motor running, drizzle in 4 tbsp olive oil until nearly smooth. Season with salt and pepper to taste.
- Drain the chicken and pat dry. Brush it with another 2 tsp of olive oil. Heat a grill, grill pan, or heavy skillet on medium-high. Add the chicken and cook 5 minutes per side, or until internal temperature reaches 165°F (74°C).
- When the chicken is nearly done, brush the asparagus with the remaining 2 tsp of olive oil. Add to the grill and cook 2 to 3 minutes, until tender.
- Enjoy the chicken and asparagus with pesto drizzled over the top.
| Calories | 543 |
| Carbs | 13 grams (g) |
| Sugar | 4 g |
| Fat | 43 g |
| Sodium | 487 milligrams |
| Fiber | 7 g |
| Net Carbs | 6 g |
| Added Sugar | 0 g |
| Saturated Fat | 9 g |
| Protein | 36 g |