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Grilled Chicken with Avocado Salsa Bowl

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Juicy grilled chicken breasts served over a bowl with a fresh avocado-tomato salsa, lime, cilantro, and optional rice or greens for a bright, quick weeknight meal.

Ingredients

Scale
  • 4 boneless skinless chicken breasts (5–7 oz each)
  • 1 tablespoon olive oil
  • 2 teaspoons sea or kosher salt, divided
  • 1 teaspoon cracked black pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 ripe but firm avocados, diced
  • 1 pint cherry tomatoes, quartered (or 2 Roma tomatoes, diced)
  • 1/2 medium red onion, finely diced (about 1/2 cup)
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice (plus extra wedges to serve)
  • 1 small jalapeño, seeded and minced (optional)
  • Kosher salt and freshly ground black pepper, to taste
  • Optional for bowls: cooked rice, quinoa, or mixed greens

Instructions

  1. Prepare the chicken: Pound each chicken breast to an even thickness (~1 inch) or halve them horizontally so they cook evenly.
  2. Season the chicken: In a small bowl combine 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder; brush chicken with 1 tablespoon olive oil and rub seasoning on both sides.
  3. Preheat grill: Heat an outdoor grill or grill pan to medium-high heat (grill should be hot and lightly oiled).
  4. Grill the chicken: Place chicken on the grill and cook 4–7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C); remove and let rest 5 minutes.
  5. Make the avocado salsa: While chicken cooks, combine diced avocados, quartered cherry tomatoes, diced red onion, chopped cilantro, 1 tablespoon lime juice, minced jalapeño (if using), and season with kosher salt and pepper to taste; gently toss to combine.
  6. Assemble bowls: Slice rested chicken and divide among bowls over rice, quinoa, or greens; top generously with avocado salsa and serve with lime wedges.

Notes

1) Use firm-ripe avocados so the salsa holds texture; 2) For more flavor, marinate chicken 15–30 minutes in a mixture of olive oil and lime juice before seasoning; 3) To prevent avocado browning if making ahead, press plastic wrap directly onto the salsa surface and add extra lime juice.

Nutrition

Find it online: https://www.receipster.com/grilled-chicken-avocado-salsa-bowl/

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