Recipe

Mediterranean Chicken Breasts With Avocado Tapenade Recipe

Add Step-by-Step Photos	Smurfetta / All my dishes 1 year, 11 months ago I just can't get enough of avocados so I'm constantly searching for recipes. This is from the Haas Avocado Board. Prep:15m Cook:15m Servings:4	Smurfetta
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Ingredients

4 boneless skinless chicken breast halves

1 tablespoon grated lemon peel

5 tablespoons fresh lemon juice, divided

2 tablespoons olive oil, divided

1 teaspoon olive oil, divided

1 garlic clove, finely chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 garlic cloves, roasted and mashed

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

1 medium tomato, seeded and finely chopped

1/4 cup small green pimento stuffed olives, thinly sliced

3 tablespoons capers, rinsed

2 tablespoons fresh basil leaves, finely sliced

1 large avocado, halved, pitted, peeled and finely chopped

Directions

In a sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.

In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.

Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.

Serve with Avocado Tapenade.

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