Cooking With Chef Hermann: Grilled Chicken with Avocado and Lemon Cream

Grilled Chicken with Avocado and Lemon Cream

Ingredients:

  • 4-5 oz. chicken breasts
  • 3 TB Olive Oil
  • 1 tsp lemon zest plus 2 TB lemon juice
  • 1 ½ Tsp paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 oz. shishito or bell peppers
  • 2 avocados pitted, sliced
  • 1 tsp garlic
  • ¼ C parsley chopped

Directions:

In large bowl place the chicken breast with 2TB oil, lemon zest and juice, paprika, salt and pepper. Marinate for 20 minutes in refrigerator.

In separate bowl, mix peppers with avocado, 1 TB oil and garlic, set aside.

Cook chicken on grill until thermometer reads an internal temperature of 165, about 5-8 minutes each side.  In a grilling pan, Cook the peppers and avocado the last three minutes of cooking.

Lemon Cream:

Mix together: ½ C Full Fat Sour Cream, 2 tsp lemon zest, 1 TB lemon juice, ¼ tsp salt.

Transfer chicken to plate, top with pepper-avocado mix, then dollop of lemon crème and parsley.

Categories: Cooking with Chef Hermann