Description
Zesty grilled chicken topped with a fresh avocado salsa – the perfect summer Mexican meal!
Ingredients
- 1 lb chicken breasts, pounded to even thickness
- 2 tbsp olive oil
- 2 tbsp lime juice (about 1 lime)
- Zest from 1 lime
- 1 tsp chili powder
- 1 tsp brown sugar
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4–1/2 tsp chipotle chili powder (optional)
- 1/4 tsp black pepper
- 2 ripe but firm avocados, chopped
- 1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, seeded and chopped)
- Sweet corn from 1 ear
- 1/3 cup finely chopped red onion
- 1/2 red bell pepper, chopped
- 1 jalapeño, diced
- 2 tbsp finely chopped cilantro
- 1 garlic clove, minced (or 1/4 tsp garlic powder)
- 2 tbsp lime juice
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp pepper (or to taste)
Instructions
1. Whisk all rub ingredients together in a bowl and rub evenly over chicken.
2. Let chicken sit 30 min at room temp or refrigerate up to 8 hrs. Bring to room temp before cooking.
3. Preheat grill or heat grill pan over medium-high heat.
4. Cook chicken 5–7 min per side until cooked through (internal temp 165°F).
5. Let rest 5 min before slicing.
6. Mix all salsa ingredients except avocado. Chill 30 min to 24 hrs.
7. Just before serving, gently fold in avocados.
8. Taste and adjust seasoning, adding jalapeño seeds if more heat is desired.
Notes
Marinating the chicken enhances flavor but it’s still tasty if cooked right away.
Add avocados just before serving to prevent browning.
To store salsa, press plastic wrap against the surface and refrigerate up to 2 days.
Turn browning salsa into a dip or dressing by blending.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg