Grilled Chicken with Avocado Salsa

Here’s a recipe that’s a bit more summery… This grilled chicken with avocado salsa was great! I really liked the lime and cilantro in the marinade, and avocado always hits the spot. It was easy to prepare (though I confess I roasted the chicken instead of grilling it) and tasted great. Bonus – it’s low in carbs, too!

1 ½ lbs. boneless skinless chicken breasts, or 4 chicken breasts

For the marinade
2 garlic cloves, finely minced
3 Tbsp. olive oil
¼ cup cilantro, chopped
juice of 1 lime
½ tsp. cumin
½ tsp. paprika
½ tsp. salt, or to taste
¼ tsp. black pepper

For the avocado salsa
2 avocados, diced
2 small (or 1 large tomato), chopped
¼ cup red onion, chopped
1 jalapeño, de-seeded and chopped (optional, I did not use it)
¼ cup cilantro, finely chopped
juice of 1 lime
fresh cracked pepper and salt to taste

In a large bowl, whisk all the ingredients for the marinade and set aside.

Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours (obviously, marinating is better).

Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred.

While the chicken is grilling, combine all the ingredients for the salsa in a small bowl.

Top the grilled chicken with fresh avocado salsa and serve immediately.