Chipotle Grilled Chicken With Avocado Salsa Recipes

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GRILLED CHICKEN WITH AVOCADO SALSA



Grilled Chicken with Avocado Salsa image

Healthy Cilantro Lime grilled chicken breasts topped with fresh avocado salsa making this dish a DELICIOUS low-carb & Keto Dinner in under 30 minutes!

Provided by Layla

Categories     Dinner

Time 25m

Number Of Ingredients 16

1 1/2 pounds boneless skinless chicken breasts (or 4 chicken breasts)
2 garlic cloves finely minced
3 tablespoons olive oil
¼ cup cilantro (chopped)
Juice of 1 lime
1/2 tsp. cumin
½ tsp paprika
½ tsp salt (or to taste)
¼ tsp black pepper
2 avocados diced
2 small (or 1 large tomato) (chopped)
¼ cup red onion (chopped)
1 jalapeno (de-seeded and chopped (optional))
1/4 cup cilantro finely chopped
Juice of 1 lime
fresh cracked pepper & salt to taste

Steps:

  • In a large bowl, whisk all the ingredients for the marinade and set aside.
  • Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
  • Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

Nutrition Facts : ServingSize 1 serving (1/4th of the dish), Calories 468 kcal, Carbohydrate 12 g, Protein 39 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 501 mg, Fiber 7 g, Sugar 2 g

GRILLED CHICKEN WITH AVOCADO SALSA



Grilled Chicken with Avocado Salsa image

Perfectly grilled chicken served up with a fresh and vibrant avocado salsa, it's the perfect warm weather dinner! This Mexican inspired chicken dish is ready to serve in 30 minutes and is super easy to make.

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 15

4 chicken breasts
3 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon cumin
½ teaspoon paprika
1/2 teaspoon salt
¼ teaspoon pepper
2 avocados (diced)
2 roma tomatoes (diced)
¼ cup chopped red onion
¼ cup chopped cilantro
1 jalapeno (seeded and diced)
1 clove garlic (minced)
2 tablespoons lime juice
Salt and pepper

Steps:

  • Stir together the olive oil, lime juice, cumin, paprika, salt and pepper in a large bowl. Add in the chicken and toss to coat.
  • 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 avocado salsa ingredients. Serve the chicken topped with the salsa and an extra sprinkle of cilantro. Enjoy!

Nutrition Facts : Calories 500 kcal, Carbohydrate 13 g, Protein 51 g, Fat 28 g, SaturatedFat 4 g, Cholesterol 145 mg, Sodium 855 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

CHIPOTLE CHICKEN BOWL WITH AVOCADO SALSA



Chipotle Chicken Bowl with Avocado Salsa image

This Chipotle Chicken Bowl is an easy low carb, high protein meal, that's healthy, gluten free, dairy free & delicious!

Provided by Whitney Bond

Categories     Main Course

Time 1h35m

Number Of Ingredients 5

1 lb boneless skinless chicken breasts
¼ cup chipotle vinaigrette (click link for recipe)
½ cup chunky avocado salsa (click link for recipe)
1 tbsp olive oil
2 large zucchinis (spiralized into app 4 cups zoodles)

Steps:

  • Add the chicken breasts to a large plastic bag with the chipotle vinaigrette, allow to marinate for at least 1 hour, or up to 8 hours.
  • Before grilling the chicken, prepare the chunky avocado salsa using the recipe link provided above.
  • Place in the refrigerator until ready to use.
  • Remove the chicken from the marinade and place on a grill preheated to medium high heat.
  • Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
  • Remove from the grill, loosely cover with foil and let rest for 5-10 minutes.
  • Add the olive oil to a large skillet on the stove over medium high heat.
  • Add the zucchini noodles and saute for 3-5 minutes.
  • Divide the zucchini noodles between two bowls.
  • Slice the chicken and add it to each bowl.
  • Top the chicken with the chunky avocado salsa.

Nutrition Facts : Calories 550 kcal, Carbohydrate 16 g, Protein 53 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 145 mg, Sodium 724 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

GRILLED CHICKEN WITH CHIPOTLE-AVOCADO SALSA



Grilled Chicken with Chipotle-Avocado Salsa image

Sneak in extra flavor by marinating chicken in taco seasoning blended with honey and lime before grilling. Fresh salsa makes a perfect pairing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 8

Number Of Ingredients 11

1 (1 oz) pkg. Old El Paso™ Taco Seasoning Mix
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
2 (3 to 3 1/2-lb.) quartered frying chickens (8 quarters), skin and fat removed if desired
1 medium tomato, chopped
1 medium avocado, pitted, peeled and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
1/2 teaspoon garlic salt
1 to 2 teaspoons chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)

Steps:

  • Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
  • When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
  • Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.

Nutrition Facts : Calories 440, Carbohydrate 8 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1/8 of Recipe, Sodium 370 mg, Sugar 5 g

CHIPOTLE SALMON TACOS WITH AVOCADO SALSA



Chipotle Salmon Tacos with Avocado Salsa image

If you're looking for a refreshing weeknight taco, fish tacos are always a great way to go. These tacos include a sweet orange and avocado salsa that perfectly pairs with the spicy chipotle salmon.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 teaspoons chipotle chile powder
1 teaspoon ground cumin
2 navel oranges, 1 zested
Kosher salt
4 5-ounce skinless salmon fillets, cut into strips
1 avocado, diced
2 tablespoons finely diced red onion
1/2 cup fresh cilantro, chopped, plus more for topping
1/2 jalapeño pepper, seeded and finely diced
1 lime, 1/2 juiced and 1/2 cut into wedges
Vegetable oil, for grilling
1 ear of corn, shucked
12 corn tortillas

Steps:

  • Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
  • Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
  • Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
  • Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 66 milligrams, Sodium 385 milligrams, Carbohydrate 54 grams, Fiber 10 grams, Protein 34 grams, Sugar 8 grams

CHIPOTLE GRILLED CHICKEN WITH AVOCADO SALSA



Chipotle Grilled Chicken With Avocado Salsa image

This chicken gets a spicy kick from the chipotles in adobo. The avocado salsa cools it down . You can either grill the chicken or roast it in the oven. Please plan ahead as the meat needs to marinate between 2 hours to overnight. From Baja! Cooking on the Edge.

Provided by cookiedog

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

7 ounces chipotle chiles in adobo
4 large garlic cloves
2 tablespoons vegetable oil
1 teaspoon kosher salt
3 small whole chickens, cut into halves or 3 small whole chickens, cut into quarters
3 ripe Hass avocadoes, pitted, peeled, and cut into 1/2 inch pieces
kosher salt
1 lime, juice of
1/3 cup finely diced white onion
3 fresh cilantro stems, stemmed and chipped

Steps:

  • In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chickens with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.
  • Place in a nonreative baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight.
  • Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked but not burned- about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.).
  • Serve with tortillas and salsa.
  • Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt an dlime juice; mix gently with the onion and cilantro (don't mash; it should look diced).
  • Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.

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