Grilled Mexican Chicken With Tomato Avocado Salsa Recipes

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GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA



Grilled Chicken with Heirloom Tomato and Avocado Salsa image

A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.

Provided by tcasa

Time 35m

Yield 2

Number Of Ingredients 13

1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¼ teaspoon chili powder
2 (6 ounce) skinless, boneless chicken breast halves
1 ½ tablespoons olive oil, divided
1 medium ripe avocado, diced
1 medium heirloom tomato, seeded and diced
½ small red onion, diced
1 teaspoon lime juice, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
  • Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
  • Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
  • Slice chicken and top with salsa.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g

GRILLED CHICKEN WITH TOMATO-AVOCADO SALSA



Grilled Chicken With Tomato-Avocado Salsa image

I'm trying to cook and eat better and my sister passed this recipe to me. Prep time inclundes marinating time.

Provided by Porfavorcorona

Categories     Chicken Breast

Time 8h12m

Yield 4 serving(s)

Number Of Ingredients 13

12 cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh cilantro, chopped
1/4 cup fresh lime juice
1/2 avocado
1/2 cup low-fat plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 (4 ounce) boneless skinless chicken breasts
salt, to taste
fresh ground black pepper, to taste

Steps:

  • The first 6 ingredients are for the salsa. The next four ingredients are for the marinade.
  • For the salsa:
  • In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
  • Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning.
  • Add the avocado and remaining lime juice to the bowl and toss to combine.
  • (This can be made in advance and stored in the refrigerator for up to 1 day.)
  • For the chicken:.
  • In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
  • Transfer the marinade to a shallow bowl or a plastic bag.
  • Add the chicken and coat well with the marinade.
  • Refrigerate for 1 hour or up to 8 hours.
  • Preheat the grill to medium-high.
  • Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper.
  • Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
  • Serve the chicken with tomato-avocado salsa.

Nutrition Facts : Calories 222.3, Fat 5.6, SaturatedFat 1.2, Cholesterol 67, Sodium 97.7, Carbohydrate 14.7, Fiber 2.8, Sugar 8.8, Protein 28.9

GRILLED MEXICAN CHICKEN WITH TOMATO AVOCADO SALSA



Grilled Mexican Chicken With Tomato Avocado Salsa image

Boneless, skinless chicken breast may be substitued, but I love those chicken tenders. Adapted from Dinners for a Year and Beyond blog.

Provided by gailanng

Categories     Chicken Breast

Time 1h29m

Yield 6 serving(s)

Number Of Ingredients 22

1/4 cup onion, finely chopped
3 garlic cloves, chopped
2 limes, juice of
1/4 cup olive oil
2 tablespoons Worcestershire sauce
1 teaspoon chili powder (be daring and use chipotle or ancho)
2 teaspoons cumin
2 teaspoons paprika
1 tablespoon brown sugar
3 tablespoons fresh cilantro, chopped
2 1/2 lbs chicken tenders
1/3 cup onion, chopped
1 cup cucumber, chopped
2 1/2 cups tomatoes, chopped
1/2 of a lime, juice of
1 tablespoon olive oil
2 tablespoons fresh cilantro, chopped
1 avocado, chopped and tossed with juice of 1/2 of a lime
salt and pepper
Cotija cheese, crumbles
tortilla
tortilla chips

Steps:

  • In a small bowl combine the first 10 ingredients. Place the chicken tenders in a resealable bag and add the marinade. Seal and squish around the contents to mix well. Let chicken marinate for about an hour.
  • Heat a grill to medium high. While the grilling is heating, prepare the salsa. In a medium sized bowl, combine the salsa ingredients. Set aside.
  • Remove the chicken from the marinade (I season with salt) and and grill for about 4 - 5 minutes per side or until the chicken is cooked through. Remove from grill and top with the salsa and the cojita cheese. Serve with tortillas and/or tortilla chips.

Nutrition Facts : Calories 417.2, Fat 21.6, SaturatedFat 3.4, Cholesterol 121.1, Sodium 293, Carbohydrate 14.2, Fiber 4.1, Sugar 6.4, Protein 42.3

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