What’s in chicken with avocado salsa?
This protein packed, nutrient rich dinner recipe is one of our favorites – especially in the summer! Here’s what makes it such a staple:
Lime Juice: Make sure that it’s freshly squeezed (not bottled if possible) for the best flavor. Seasonings: Cumin, paprika, salt and pepper give the chicken a great flavor that doesn’t overpower the avocado salsa. Avocados: Give the avocado a gentle squeeze before slicing. If it’s too firm, it’s not yet ripe. Too soft and it’s overripe.
Can you cook it in the oven?
If you don’t have a grill, then you can bake these chicken breasts in the oven. Place them in a preheated oven at 375°F for about 20 minutes. You can check for doneness by using an instant read thermometer which should register at 165°F.
How to Store and Reheat
The avocado salsa is best made when you are ready to serve, but the cooked chicken breasts can be kept covered in the fridge for 3 to 4 days. You can slice the chicken cold and add it to salads, or reheat it in the oven at 200°F for around 15 to 20 minutes.
How to Freeze
Cooked chicken breasts can be frozen for up to 3 months. Let them fully cool to room temperature prior to storing in an airtight container. Let thaw in the fridge prior to reheating.
Notes from the Test Kitchen
The avocado salsa is best made just before serving to keep the avocados fresh. If needed, you can cover it with plastic wrap and store it in the fridge for up to 2 hours before serving. If you are sensitive to the bite of raw onion, place it in a bowl of very cold water for 15 minutes, drain, and proceed with the recipe. This will help remove some of the strong onion flavor. If you have the time, you can marinade the chicken in the olive oil lime mixture for up to 8 hours before grilling. Your chicken will be more flavorful and juicy!
More Grilled Chicken Recipes We Love
Fiesta Lime Chicken BBQ Chicken Sandwiches Chicken Taco Salad Grilled BBQ Chicken Beer Can Chicken Huli Huli Chicken
How to Make Grilled Chicken with Avocado Salsa Step by Step
Prepare the chicken: Stir together 3 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Add in 4 chicken breasts and toss to coat. Grill the chicken: Heat a grill to medium-high heat. Cook the chicken for about 15-20 minutes, flipping halfway through cook time. Make the avocado salsa: Stir together 2 diced avocados, 2 diced roma tomatoes, 1/4 cup chopped red onion, 1/4 cup chopped fresh cilantro, 1 seeded and diced jalapeño pepper, 1 clove minced garlic, 2 tbsp fresh lime juice and salt and pepper to taste. Assemble the dish: Spread avocado salsa all over the grilled chicken. Enjoy!
