Description
A flavorful grilled chicken dish topped with fresh avocado salsa, perfect for any occasion.
Ingredients
Scale
- 1 pound chicken breasts (pounded to an even thickness)
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1 Lime zest from 1 lime
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1–1/2 teaspoon chipotle chili powder (optional for more heat)
- 1/4 teaspoon pepper
- 2 medium avocados (ripe but firm, chopped)
- 1 cup cherry tomatoes (quartered OR 2 Roma tomatoes, seeded and chopped)
- 1 fresh corn from 1 ear sweet corn
- 1/3 cup finely chopped red onion
- 1/2 red bell pepper (chopped)
- 1 jalapeno pepper (diced, seeds separated)
- 2 tablespoons finely chopped cilantro
- 1 garlic clove (minced OR 1/4 teaspoon garlic powder)
- 2 tablespoons lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (or more to taste)
Instructions
- In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking. Prepare Avocado Salsa during this time.
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Grease and heat an indoor grill pan or skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.
- Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest for 5 minutes before slicing. Garnish with extra fresh lime juice if desired.
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
- Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through (An inserted thermometer should read 165 degrees F).
- Remove chicken from grill and let rest for 5 minutes before slicing.
- Toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes up to 24 hours.
- When ready to serve, gently fold in avocados. Taste and add additional salt, pepper, and desired amount of jalapeno seeds for more heat (optional).
Notes
- Marinating the chicken improves the flavor significantly.
- Adjust the spice level by modifying the amount of chipotle chili powder.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with salsa
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg