When summer hits, this grilled chicken with avocado salsa is a permanent fixture on my menu. It’s the perfect balance of smoky, charred chicken breasts and a zesty, vibrant topping that feels incredibly light yet stays satisfyingly filling. This quick, keto-friendly weeknight dinner won’t weigh you down in the heat, and is super easy to make in just 30 minutes!
Top Reader Reviews
Made this recipe tonight for dinner for my husband and myself. Always looking for great chicken recipes. Glad I tried this one. We really loved it. So many chicken recipes are bland but this one was full of flavor. Since I only used 2 chicken breast I cut down the ingredients. Saving this one for another day to make again.
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This recipe is so good I seriously cannot get enough! I make this a lot! Thank you for sharing!
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Chicken Breast and Avocado Salsa
I always look forward to the months when my husband and I can start grilling chicken outside, and the avocados are in season. Because there’s just nothing quite like juicy grilled chicken breasts topped with creamy and fresh avocado salsa!
I like to describe this salsa as a chunky guac, and honestly, it’s the star of the show! Instead of a smooth dip, you get these big bites of creamy avocado, juicy tomato, and a little crunch from the onion. It’s so fresh, and my absolute favorite way to get in those healthy fats without feeling overloaded.
But the best part is that everything comes together so quickly. While the chicken is doing its thing on the grill, I can toss the salsa together in one bowl. And if you’re like me and love a good shortcut, you can even grill a few extra pieces of chicken to keep in the fridge for easy salads the next day.
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One Simple Tip for Better Flavor
For a deeper flavor, whisk the cumin and paprika into the avocado oil and let stand for 5 minutes before adding the remaining marinade ingredients. This blooms the aromatics, ensuring their flavor carries through every bite of chicken.
Grilled Chicken with Avocado Salsa Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
For the Grilled Chicken:
- 3 tablespoons avocado oil
- 3 tablespoons fresh lime juice (from 1½ limes)
- 1 teaspoon ground cumin
- ½ teaspoon ground paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 boneless, skinless chicken breasts (*)
For the Avocado Salsa:
- 2 avocados (diced)
- 2 Roma tomatoes (diced)
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro (**)
- 1 jalapeno pepper (seeded and diced***)
- 1 clove garlic (minced)
- 2 tablespoons fresh lime juice (from 1 lime)
- salt and pepper (to taste)
Instructions
- Stir together the avocado oil, fresh lime juice, ground cumin, ground paprika, kosher salt, and ground black pepper in a large bowl. Add in the chicken breasts and toss to coat.3 tablespoons avocado oil, 3 tablespoons fresh lime juice, 1 teaspoon ground cumin, ½ teaspoon ground paprika, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 4 boneless, skinless chicken breasts
- Heat the grill to medium-high heat. Once heated, place the chicken on the grill and cook for about 15-20 minutes total, flipping halfway through.
- Stir together the avocados, tomatoes, red onion, fresh cilantro, jalapeno, garlic, fresh lime juice, and salt and pepper to taste.2 avocados, 2 Roma tomatoes, ¼ cup chopped red onion, ¼ cup chopped fresh cilantro, 1 jalapeno pepper, 1 clove garlic, 2 tablespoons fresh lime juice, salt and pepper
- Serve the chicken topped with the salsa and an extra sprinkle of cilantro, if desired.
Notes
- Use a meat mallet or a heavy skillet to gently pound the chicken to an even thickness (about ¾ inch) before marinating. This ensures the whole breast cooks at the same rate.
- Don’t marinate the chicken for longer than 2 hours, or it will turn out mushy.
- Make sure the grill pan is screaming hot and wipe the grates with a little oil before adding the chicken so it doesn’t stick.
- Pull the chicken off the grill when the internal temperature hits 160°F. Tent it with foil and let it rest for 5 minutes. It will come up to 165°F while resting.
- Serve topped with the salsa, with a side of cilantro lime rice or folded into tortillas to make tacos.
- The avocado salsa is best made just before serving to keep the avocados fresh. If needed, cover it with plastic wrap and store it in the fridge for up to 2 hours before serving.
- If you have any of the guacamole/salsa mixture leftover, don’t let it go to waste–it tastes great as a dip with chips!
- To remove the bite from the raw onion, place it in a bowl of very cold water for 15 minutes, drain, and proceed with the recipe.
- Wait to add the salt to your salsa until immediately before serving. Salt draws out moisture from the tomatoes and onions, so adding it too early can make your salsa a bit soupy.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken with Avocado Salsa Step by Step
Prep: Gather up all of the ingredients needed to make the chicken and salsa. Dice, chop, and mince the avocado salsa ingredients so they’re ready to use. If your chicken breasts are uneven thicknesses, pound them to an even ¾-inch thickness so they marinate and cook through more evenly.
Marinate the Chicken: In a large bowl, whisk together 3 tablespoons of avocado oil, 1 teaspoon of ground cumin, and ½ teaspoon of ground paprika. Let it sit for 5 minutes to bloom the spices, if time allows. Then, stir in 3 tablespoons of fresh lime juice, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Add in 4 boneless, skinless chicken breasts to the mixture, and toss to coat. Let marinate for 15 minutes while you preheat your grill to medium-high (375-450°F). You can prep the chicken ahead, but don’t let it marinate for longer than 2 hours, or it will turn mushy!
Grill the Chicken: Once your grill is hot, lightly oil the grates, then place the marinated chicken breasts on the grill and cook for about 15-20 minutes total, flipping halfway through, until 160°F internally. They will finish cooking through to 165°F as they rest off the grill.
Make the Avocado Salsa/Guacamole: While the chicken cooks, mix together 2 diced avocados, 2 diced Roma tomatoes, ¼ cup of chopped red onion, ¼ cup of chopped fresh cilantro, 1 seeded and diced jalapeño pepper, 1 minced clove of garlic, 2 tablespoons of fresh lime juice, and salt and pepper to taste. If making ahead, cover tightly with plastic wrap pressed to the surface to slow browning. Don’t prep more than 2 hours ahead, or it will start to brown too much.
Top and Serve: Serve your grilled chicken breasts with avocado salsa on top for a wonderful contrast of fresh and smoky flavors. I like to serve this with cilantro lime rice and fresh tortillas!
How to Store, Freeze, and Reheat
I have found that the avocado salsa doesn’t keep especially well and is best made fresh when you are ready to serve it. However, the grilled chicken breasts can be kept covered in the fridge for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 200°F oven for 15-20 minutes and topping with fresh salsa (it’s easy to prep a fresh batch while the chicken warms through!).
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