Mint Pesto Chicken with a Watermelon Avocado Salad

Mint Pesto Chicken with a Watermelon Avocado Salad Serves 4

Note: Leftover pesto can be stored in the freezer for up to a month in an airtight container. My mom likes to stow her pesto in saran-covered ice-cube trays so she can defrost portion-size servings. Genius. Ingredients for the Pesto Chicken: 4 boneless, skinless chicken breasts – $6.00 1 cup fresh cilantro, packed (if you hate cilantro, parsley might sub-in nicely) – $0.99 1 cup fresh mint leaves, packed – $1.49 1/2 cup walnuts, lightly toasted – stock 1/4 cup freshly grated Parmesan -$4.00 2 Tablespoons fresh lime juice (about 1 lime) – $0.50 1/3 cup olive oil – stock 3 garlic cloves – stock 1/2 teaspoon ground black pepper – stock 1/2 teaspoon salt – stock Ingredients for the Watermelon Avocado Salad: 2 lbs of watermelon, sliced then cut into bite-sized chunks – $2.99 2 ripe avocados, pitted and sliced – $1.99 3 oz of feta (I used reduced fat) – $3.99 Ingredients for the Salad Dressing: 2 Tablespoons Balsamic vinegar – stock 2 Tablespoons olive oil – stock 1 teaspoon Dijon-style mustard – stock 1 teaspoon honey – stock Sprinkle of freshly-ground black pepper – stock Grand total assuming “well-stocked” kitchen: $21.95 Cost per serving: $5.49 Directions for Cilantro-Mint Pesto: 1. In a cuisinart, blend the walnuts, garlic, pepper and salt until you create a thick paste. 2. Add the cilantro, mint and lime juice until finely chopped. 3. While the cuisinart is running, slowly add the olive oil until everything is smooth and creamy. Directions for Pesto Chicken: 1. Marinate chicken in the pesto for about two hours (cover and refrigerate). Use approximately 2 tablespoons of pesto for each chicken breast (or adjust according to your preference). 2. Preheat oven to 400°F. 3. Line a baking sheet with foil. Place the marinated chicken breasts on the sheet and roast for approximately 25 minutes or until cooked through and no longer pink inside. Watch closely to avoid burning since cooking time will vary by oven and thickness of the chicken breasts. Remove the chicken from the oven and let rest for 5 minutes before serving. Directions for Salad and Dressing: 1. Whisk together all dressing ingredients in a small glass (or non-metal) bowl. Set aside. 2. Combine the watermelon, avocado and feta in whatever arrangement you fancy (you can see I went a little Iron Chef with mine). Dress the salad right before serving alongside the Pesto Chicken.