Description
A flavorful grilled chicken dish topped with a fresh avocado salsa, perfect for a summer meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Add the chicken breasts and coat them well in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- 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.
- While the chicken is grilling, prepare the avocado salsa. In a medium bowl, combine diced avocados, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Gently toss to combine.
- Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. Slice the chicken and serve it topped with avocado salsa.
Notes
- For added flavor, marinate the chicken overnight.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg