Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
2 tbsp olive oil
2 tbsp lime juice (freshly squeezed)
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
½ tsp salt
¼ tsp black pepper
2 large ripe California avocados
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
1 tbsp lime juice
¼ tsp salt
½ cup cherry tomatoes, halved (optional)
Instructions
1. Pat chicken breasts dry and pound to an even ¾-inch thickness.
2. In a shallow dish, combine olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Add chicken, coat, cover, and refrigerate for at least 30 minutes (up to 2 hours).
3. Preheat grill to medium-high heat (400-425°F). Clean and oil grates.
4. In a medium bowl, scoop out avocado flesh and mash gently, leaving some chunks. Stir in red onion, cilantro, lime juice, salt, and optional cherry tomatoes.
5. Grill chicken for 4-6 minutes per side until internal temperature reaches 165°F.
6. Rest chicken loosely tented with foil for 5-10 minutes. Slice or serve whole, topped with avocado mixture.
Notes
Pound chicken evenly for uniform cooking. Do not marinate longer than 2 hours to avoid toughness. Use freshly squeezed lime juice for best flavor. Grill alternatives: indoor grill pan, bake at 400°F for 18-22 minutes, or pan-fry. Store cooked chicken in fridge for 3-4 days; avocado topping is best fresh but can be stored with plastic wrap pressed on surface for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg