Grilled Chicken Breasts with Fresh Avocado Chimichurri Sauce

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• 2 ripe, fresh avocados, halved, pitted, peeled and sliced
• 1/2 medium onion, chopped
• 1/2 cup fresh cilantro leaves, packed
• 2 Tbsp. jalapeño peppers, chopped
• 1 Tbsp. garlic, minced
• 1/2 cup water, divided
• 3 Tbsp. white vinegar
• 1 Tbsp. fresh lime juice
• 1 Tbsp. olive oil
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 6 4-ounce chicken breast, boneless, skinless

Instructions:

1. Purée avocados, onion, cilantro, jalapeño pepper, garlic, vinegar, 3 tablespoons water, lime juice, olive oil, salt and pepper in a blender until smooth. Remove 1/2 cup sauce; cover and refrigerate remaining sauce.
2. Place chicken breasts into a 1-gallon self-sealing plastic bag or large shallow dish. Add 1/2 cup avocado sauce and remaining 4 tablespoons water to chicken, turning to coat. Refrigerate for 45 minutes.
3. Preheat grill to medium-high. Remove chicken from marinade, place on grill. Cook, turning as needed, until the thickest part of the chicken registers 165° F. Remove from grill.
4. Place chicken breasts on large serving platter. Top the chicken with the reserved avocado sauce.