Grilled Chicken with Avocado Salsa Recipe

closeup of four grilled chicken breasts topped with avocado salsa on a rectangular platter.

4.53 from 19 votes

Grilled Chicken with Avocado Salsa Recipe

This fresh and vibrant 30-minute meal features low-carb grilled chicken breasts topped with a chunky, zesty avocado salsa.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American, Mexican

Servings: people

Calories: 402kcal

Author: Becky Hardin

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.

Video

Notes

*Boneless, skinless chicken thighs also work, but will take 2-3 minutes longer per side.

**If you dislike cilantro, swap it for parsley or mint.

***Use green bell pepper for crunch without the heat.

Chicken Tips:

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.

Salsa Tips:

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.

Baking Instructions: Place the chicken 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. Serve with the fresh salsa.

Storage: Store grilled chicken breasts in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition