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

Grilled Chicken with Avocado and Lemon Cream


  • 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


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.