Grilled Chicken with Sweet Pea Guacamole

Servings 6 people


  • 6 boneless skinless chicken breast halves
  • 1 lemon juiced
  • 2 cloves garlic minced
  • Sea salt and freshly ground black pepper to taste
  • 5 tablespoons olive oil divided
  • 1 lime juiced
  • 1/2 cup cilantro chopped
  • 1 jalapeno pepper de-seeded and diced
  • 1 pound frozen sweet green peas thawed
  • 1/2 teaspoon ground cumin
  • 1 small red onion diced


  • DO-AHEAD TIP: Marinate chicken for 20 minutes (see recipe).
  • Place chicken in a large bowl; sprinkle with lemon juice, garlic, salt, pepper and 2 tablespoons of olive oil. Cover and refrigerate for 20 minutes.
  • Heat an indoor grill pan over medium-high heat until hot. Grill chicken for 8 to 10 minutes per side or until browned and fork-tender.
  • In a blender or food processor, add remaining 3 tablespoons of olive oil, the lime juice, cilantro, jalapeno pepper, peas, cumin and red onion; pulse until smooth.
  • Serve chicken with guacamole.


SERVING SUGGESTION: Baked sweet potatoes and steamed broccoli spears. VEGETARIAN: Use non-breaded faux chicken patties and adjust cooking time accordingly. GLUTEN FREE: No changes necessary. NUTRITION: Per Serving : 467 Calories; 15g Fat (29.7% calories from fat); 71g Protein; 10g Carbohydrate; 1g Dietary Fiber; 176mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat;1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.
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