Lime Cilantro Chicken with Avocado Salsa
Lime Cilantro Chicken with Avocado Salsa is perfect for summer meals!
- 2 tbsp minced fresh cilantro
- 2 1/2 tbsp fresh lime juice
- 1 1/2 tbsp olive oil
- 4 skinless boneless chicken breasts
- 1 pinch of salt
- 1 cup chopped tomato
- 2 tbsp finely chopped onion
- 2 tsp fresh lime juice
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 avocado peeled and finely chopped
Add cilantro, lime juice, and olive oil to your chicken.
Marinade for 30 min.
Set your grill to medium-high heat.
Grill your chicken until the top side of the chicken begins to turn an opaque color. Once the top of the chicken begins to change color, flip the meat. Cook chicken until it reaches 165 degrees using a thermometer and is cooked all the way through, with no pink inside.
Combined all salsa ingredients in med. sized bowl.
Once chicken is cooked, garnish chicken with salsa.
Make Ahead & Freeze this Lime Cilantro Chicken:
This freezes well! Add the cilantro, lime juice, and olive oil to your chicken. Place in a resealable gallon bag and freeze for up to 3 months. When you are ready to eat, thaw in the refrigerator the night before and then proceed with the recipe.
How Do You Keep Avocado Salsa From Turning Brown?
Lucky for you, the lime juice will actually help keep avocado salsa from browning! The citric acid in the lime juice is a strong antioxidant, which drastically slows the browning process. I also suggest not making the salsa until the chicken is on the grill, that way you can enjoy it at its freshest!
Expert Tips and Tricks
- Marinate. Most marinades leave some juice behind, but this one doesn’t. The lime juice and olive oil will absorb right into the meat. You can do this either in a baking pan or simply add the marinade and chicken to a zip top bag. Also, there is no need to marinate the chicken for any longer than 30 minutes.
- Same sized chicken breasts. Make sure to cut your chicken breasts in half or pound them out to be the same size thickness. This will help the chicken cook evenly.
- Remove from fridge. Before placing it on the grill, bring your chicken out of the refrigerator for at least 15 minutes before cooking. It will cook more evenly.
- Make sure your grill is hot. The hotter the grill, the better the sear marks, which will give you a crispy outside and tender juicy chicken on the inside.
- Doneness test. You can test if the chicken is done cooking by pressing down on the chicken with your fingers. The meat should be firm but not hard.
- Temperature. Better yet, if you have a meat thermometer handy you can use it to check the center of the chicken to see if it is done. The chicken should have an internal temperature of 165° F and should be cooked till no longer pink.
Serving: 1g | Calories: 271kcal | Carbohydrates: 8g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 366mg | Potassium: 786mg | Fiber: 4g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 1mg