Prep Time: 5 minutes
Cook Time 15 minutes
Marinate: 1 hour
Servings: 4
Ingredients
1 1/2 pounds boneless skinless chicken breasts or 4 chicken breasts
For the Marinade
2-3 garlic cloves minced
2 tbsp olive oil
1/4 cup cilantro finely chopped
1 lime juice, and zest
1/2 tsp ground cumin
1/2 tsp smoked paprika
Kosher salt and black pepper to taste
For the Avocado Salsa
2 small ripe but firm avocados or 1 large, diced
1 large tomato chopped
1 small red onion diced
1 jalapeño seeded and chopped (optional)
1/4 cup cilantro finely chopped
1 lime juiced
Kosher salt and black pepper to taste
Directions
To a large bowl, add all the marinade ingredients and mix well to combine.
Add in the chicken and mix to get the pieces coated on all sides. Cover and allow it to marinate in the fridge for at least 10 to 15 minutes, but up to 1 hour for best results.
Meanwhile, chop all the veggies for the salsa into small cubes. 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 to 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
Use lean chicken breast. You may use chicken tenders or boneless chicken thighs.
Don't like avocados? Use many or peach, they taste just as great with chicken.
For a less spicy salsa, you may skip the jalapeño.
If the avocado is large use only one. Otherwise, you may use two small-sized avocados.
Use fresh garlic and cilantro for the best flavors.
Any other neutral oil in place of the olive oil will work. Try avocado oil.
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