I’ve been so excited about this recipe for weeks now, I just hadn’t made it yet! For those of you that know me, you know that Pinterest is my life. Almost everything I do comes from Pinterest. Well, this recipe isn’t any different! I had some chicken I needed to cook up and an avocado I needed to use, so I looked for an avocado chicken recipe and found this: Cilantro Lime Chicken with Avocado Salsa.
(Since, I’m still new to this, I forgot to take pictures throughout, so I have a picture of the final product! But that’s it. I’ve made a mental note to do better at that!)
It’s really easy to make and will probably become a part of my rotation! All you need is chicken, lime juice, cilantro, olive oil and garlic for the chicken, and avocado, cilantro, lime juice, red wine vinegar, cumin and garlic for the salsa. You’re supposed to use red pepper flakes, but since I can’t handle any tiny bit of spice, and I don’t like salt, I left those things out. I love avocados, but I like them smashed more than just chunks of it. I mashed mine a little more than you were supposed to, so it was more of an avocado spread than a salsa.
After making the marinade you let the chicken sit for 15-20 mins, and then grill it. I also don’t have a grill (can you tell I’m a college kid?!), so I just did it on the stove! Medium heat for about 7 mins on each side and my chicken was cooked through and, thankfully, not dry! I’m always afraid I’m going to overcook my chicken, and that’s just no bueno!
It paired wonderfully with my brown rice and asparagus! It had a bit of a Mexican feel to it. Obviously it’s not Mexican food, but with all the cilantro and lime, it gave it a different flavor.
I wish I could take credit for this recipe, but I can’t! It came from JoyfulHealthyEats. Here’s the recipe! Enjoy! 🙂
Cilantro Lime Chicken with Avocado Salsa (30 mins, 4 servings)
- 1.5 lb boneless chicken breast
- 1/4 cup lime juice
- 2 Tbsp olive oil
- 1/4 cups fresh cilantro
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 4 avocados, diced
- 1/2 cup fresh cilantro, diced
- 3 Tbsp lime juice
- 1/2 tsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1 garlic clove, minced
- salt to taste
- In a small bowl, mix together all ingredients from chicken and whisk to make the marinade.
- Put chicken and marinade in Ziplock bag and refrigerate for 15-20 mins.
- Heat grill to medium high heat. Cook chicken on each side for about 5 mins, or until it’s not pink.
- To make the avocado salsa, mix and salsa ingredients together and gently toss.
- When chicken is cooked, top it with the salsa.