Arugula Pesto Chicken and Asparagus

Step 1

Brine the chicken: Dissolve 2 tbsp salt in a bowl with 4 cups water. Place the chicken breast in the bowl and cover. Refrigerate 15 minutes.

Step 2

Meanwhile, make the pesto: Combine macadamia nuts, arugula, and garlic in a food processor. Pulse until the mixture is combined and coarse, then add avocado and Parmesan. Pulse again to combine. With the motor running, drizzle in 4 tbsp olive oil until nearly smooth. Season with salt and pepper to taste.

Step 3

Drain the chicken and pat dry. Brush it with another 2 tsp of olive oil. Heat a grill, grill pan, or heavy skillet on medium-high. Add the chicken and cook 5 minutes per side, or until internal temperature reaches 165°F (74°C).

Step 4

When the chicken is nearly done, brush the asparagus with the remaining 2 tsp of olive oil. Add to the grill and cook 2 to 3 minutes, until tender.

Step 5

Enjoy the chicken and asparagus with pesto drizzled over the top.