Description
A delicious and zesty grilled chicken recipe topped with fresh avocado salsa, perfect for a summer meal.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound total)
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 avocado, diced
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, salt, black pepper, and cayenne pepper (if using).
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- While the chicken is marinating, prepare the avocado salsa. In a separate bowl, combine diced avocado, tomato, red onion, cilantro, and season with salt and pepper to taste. Gently toss to combine and set aside.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Serve the sliced chicken topped with avocado salsa.
Notes
- For added flavor, try marinating the chicken overnight.
- Serve with warm tortillas or over a bed of greens for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg