Grilled Chicken Breast with Avocado Salsa
Simple and easy to make chicken breast recipe that's topped with avocado salsa. Tender and juicy chicken that's perfect for every occasion.
Servings: 4
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or 4 chicken breasts
Marinade:
- 2-3 garlic cloves minced
- 2 tablespoons olive oil avocado
- ¼ cup cilantro finely chopped
- 1 lime juice, and zest
- 1/2 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Kosher salt and black pepper to taste
Avocado Salsa
- 2 small ripe but firm avocados or 1 large, diced
- 1 large tomato chopped
- 1 small red onion diced
- 1 jalapeno seeded and chopped
- 1/4 cup cilantro finely chopped
- 1 lime juiced
- Kosher salt and black pepper to taste
Instructions
- To a large bowl, add all the marinade ingredients and mix well to combine. (2-3 garlic cloves, 2 tablespoons olive oil, ¼ cup cilantro, 1 lime, 1/2 teaspoon ground cumin, ½ teaspoon smoked paprika, and Kosher salt and black pepper)
- Add in the 1 1/2 pounds boneless skinless chicken breasts and mix to get the pieces coated on all sides. Cover and allow it to marinate into the fridge for up to 1 hour.
- Meanwhile, chop all the veggies for the salsa into small cubes. (2 small ripe but firm avocados, 1 large tomato, 1 small red onion, 1 jalapeno, 1/4 cup cilantro, 1 lime, and Kosher salt and black pepper). Then add them to a medium bowl and toss well to combine. Cover and keep it in the fridge until ready to serve.
- Heat a large grill pan or an outdoor grill over medium-high heat. Cook the chicken for 6-8 minutes per side, or until fully cooked through.
- Once it’s done, allow the chicken to sit for 5 minutes before slicing it. Serve the chicken with the avocado salsa.
Notes
- Chicken breasts of similar thickness cook more evenly. Pound thicker pieces down a bit if needed.
- Marinate up to a day ahead for deeper flavor, or just 10-15 minutes if you're short on time.
- Avocado salsa is best made fresh, but it holds for a few hours covered in the fridge.
- Leftover chicken keeps well in the fridge for up to 3 days. Great sliced over salads or grain bowls.
- No grill? Cook it in a skillet on the stovetop instead, same timing per side.
- Internal temp should hit 165°F for fully cooked chicken.
Nutrition
Calories: 451kcal | Carbohydrates: 17g | Protein: 39g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 210mg | Potassium: 1334mg | Fiber: 9g | Sugar: 4g | Vitamin A: 893IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 2mg