Lemon Chicken With Avocado Corn Salsa Recipes

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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

TOMATO, CORN AND AVOCADO SALSA



Tomato, Corn and Avocado Salsa image

This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!

Provided by julie

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 30m

Yield 16

Number Of Ingredients 10

1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced black olives, drained
1 ½ cups diced roma tomatoes
¾ cup diced red onion
1 red bell pepper, seeded and diced
1 ½ teaspoons minced jalapeno pepper
1 avocados - peeled, pitted and diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon salt

Steps:

  • Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

Nutrition Facts : Calories 67.7 calories, Carbohydrate 7.1 g, Fat 4.5 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 266.2 mg, Sugar 1.8 g

LEMON CHICKEN WITH AVOCADO-CORN SALSA



Lemon Chicken with Avocado-Corn Salsa image

Grilled chicken cutlets are even healthier when they're accompanied by an avocado salsa with protein-packed beans and fiber-rich corn.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

4 boneless, skinless chicken cutlets (each 8 ounces)
4 tablespoons plus 2 teaspoons extra-virgin olive oil
2 tablespoons plus 2 teaspoons fresh lemon juice
2 ears corn, husked
2 teaspoons seeded, finely chopped, fresh red, hot chiles (such as cayenne or jalapeno)
2 tablespoons peeled, minced fresh ginger
1/2 cup black beans, rinsed and drained
1/2 medium red onion, chopped (1/2 cup)
1/4 cup fresh lime juice
10 cherry tomatoes, quartered
2 ripe Hass avocados, halved, pitted, peeled, and diced
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
4 ounces baby arugula

Steps:

  • Combine chicken with 2 tablespoons each oil and lemon juice. Marinate in refrigerator for at least 1 hour (or up to 3).
  • Stand an ear of corn on one end, and using a serrated knife, cut off kernels; repeat (you should have 1 cup total).
  • Heat 1 tablespoon oil in a skillet over medium heat. Add corn, chiles, and ginger, and cook until softened, 3 to 4 minutes. Let cool.
  • Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill chicken, flipping once, about 5 minutes per side. Remove from heat.
  • Stir together beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes and avocados. Season with salt and pepper, and stir gently to combine.
  • Toss arugula with remaining 2 teaspoons each oil and lemon juice.
  • Divide arugula among plates, and top with chicken and avocado-corn salsa.

Nutrition Facts : Calories 166 g, Cholesterol 2 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 72 g

GRILLED CHICKEN BREAST WITH AVOCADO CORN SALSA



Grilled Chicken Breast with Avocado Corn Salsa image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 ear corn, roasted
1 avocado, diced
1/4 cup minced red onion
1/4 cup minced red bell pepper
1/2 teaspoon minced garlic
2 dashes hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon chili powder
3 tablespoons chopped cilantro
1 tablespoon lime juice
4 boneless chicken breasts
1 cup lemon juice
Olive oil as needed
Salt and pepper

Steps:

  • Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated.
  • The recipe for salsa should not be made a day in advance, as the avocado will turn brown.
  • Preheat grill or broiler.
  • Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Serve with Avocado Corn Salsa.

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

CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA



Chicken Cakes With Avocado Mayonnaise and Tomato Salsa image

These little cakes are so versatile; they can be used as a canape, first course or even main course. Once you start making them regularly you'll find that they lend themselves very well to your creativity. Simply drop the ingredients listed below the egg and add your own creations. Whether it be Cajun, lemon & pepper, ginger & lemongrass, onion & dill, or cashew & coriander they will definitely become a favourite. For a first course: Place a bit of colourful lettuce on the plate, then a cake, then a bit of salsa, then stack another cake on that, then finally place a little avocado mayonnaise on that. For a main course: Lean a couple of cakes on one another, top with a bit of salsa and serve next to some nice grilled vegetables with the mayo on the side.

Provided by An_Net

Categories     Chicken

Time 32m

Yield 6 serving(s)

Number Of Ingredients 21

1 avocado
3 tablespoons whole egg mayonnaise
flaked sea salt
black pepper, corn mill
2 vine ripened tomatoes (seeded and finely diced)
1/2 purple onion (finely diced)
2 tablespoons chopped flat leaf parsley
1 lemon, juice of
flaked sea salt
black pepper
extra virgin olive oil
8 slices bacon (finely chopped)
600 g boneless skinless chicken thighs
breadcrumbs
1 egg
3 birds eye chilies (finely chopped)
1 lemon, zest of
1/2 tablespoon chopped fresh thyme (dried ok)
flaked sea salt
black pepper
extra virgin olive oil

Steps:

  • Mayonnaise:.
  • Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
  • Remove from the food processor, place in a bowl and cover the surface with cling wrap.
  • Salsa:.
  • Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
  • Mix in a touch of olive oil and set aside.
  • Chicken:.
  • Preheat oven to 180 (350 fahrenheit).
  • Cook the bacon in a large heavy based pan, until soft.
  • Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
  • If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
  • Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
  • If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
  • Add a pinch of salt and pepper and process once again.
  • The mixture should appear slightly oily and shiny when done.
  • Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
  • In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
  • Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.

Nutrition Facts : Calories 255.8, Fat 14.6, SaturatedFat 3.6, Cholesterol 121.2, Sodium 193.8, Carbohydrate 8.2, Fiber 3.3, Sugar 3.1, Protein 23.6

LEMON CHICKEN WITH AVOCADO-CORN SALSA



Lemon Chicken with Avocado-Corn Salsa image

Avocados in the salsa supply a generous portion of monounsaturated fat and fiber. If fresh corn is not in season, opt for frozen; it will taste better and have more nutrients than any "fresh" corn in the grocery store.

Yield serves 4

Number Of Ingredients 13

4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/4 cup plus 2 teaspoons extra-virgin olive oil
2 tablespoons plus 2 teaspoons fresh lemon juice (from 1 to 2 lemons)
2 ears corn, husks and silks removed (or 1 cup frozen corn kernels)
2 teaspoons finely chopped red jalapeño chiles (ribs and seeds removed for less heat, if desired)
2 tablespoons minced peeled fresh ginger
1/2 cup canned black beans, drained and rinsed
1/2 red onion, finely chopped
1/4 cup fresh lime juice (from 3 to 4 limes)
10 cherry tomatoes, quartered
2 firm, ripe Hass avocados, halved lengthwise, pitted, peeled, and diced
Coarse salt and freshly ground pepper
4 ounces baby arugula

Steps:

  • Combine chicken with 2 tablespoons each oil and lemon juice in a shallow baking dish. Cover and marinate in refrigerator for 1 to 3 hours, turning once.
  • Working in a large bowl, stand each ear of corn on its flat end; shave off kernels with a serrated knife (to yield about 1 cup total).
  • Heat 1 tablespoon oil in a medium skillet over medium. Add corn kernels, chiles, and ginger; cook, stirring frequently, until softened, 3 to 4 minutes. Let cool.
  • Heat a grill (or grill pan) to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grates for just 6 to 8 seconds). Grill chicken until lightly browned and cooked through, about 5 minutes per side. Remove from heat.
  • Stir together black beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes, avocados, and 1/2 teaspoon salt (or to taste); season with pepper, and stir gently to combine.
  • Toss arugula with remaining 2 teaspoons each oil and lemon juice. Divide evenly among plates, and top with chicken and avocado-corn salsa. Serve immediately.
  • (Per Serving)
  • Calories: 524
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Cholesterol: 68mg
  • Carbohydrates: 29g
  • Protein: 34g
  • Sodium: 244mg
  • Fiber: 11g

LEMON CHICKEN WITH AVOCADO-CORN SALSA



Lemon Chicken With Avocado-Corn Salsa image

Make and share this Lemon Chicken With Avocado-Corn Salsa recipe from Food.com.

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless skinless chicken cutlets, each 8oz
4 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon juice
2 ears corn, husked
2 teaspoons finely chopped fresh, red hot chili peppers (such as cayenne or jalapeno)
2 tablespoons peeled minced fresh garlic
1/2 cup black beans, rinsed and drained
1/2 medium red onion, chopped (1/2 cup)
1/4 cup fresh lime
10 cherry tomatoes, quartered
2 ripe Hass avocadoes, halved, pitted, peeled and diced
1/2 teaspoon coarse salt
fresh ground pepper
4 ounces baby arugula

Steps:

  • Combine chicken with 2 Tbps. each oil and lemon juice. Marinate in refrigerator for at least 1 hour, or up to 3.
  • Stand an ear of corn on one end and use a serrated knife, cut off kernels; repeat (you should have 1 cup).
  • Heat 1 tablespoons oil in a slillet over medium heat. Add corn, chilies, and ginger and cook until softened, 3-4 minutes. Let cool.
  • Preheat grill to medium, Grill chicken, flipping once, about 5 minutes per side. Remove form heat.
  • Stir together beans, onion, corn mixture, lime juice, and 1 tablespoons oil. Add tomatoes and avocadoes. Season with salt and pepper and stir gently to combine.
  • Toss arugula with remaining 2 teaspoons oil and lemon juice.
  • Divide arugula among plates and top with chicken and avocado-corn salsa.
  • DELICIOUS!

Nutrition Facts : Calories 409.1, Fat 30.3, SaturatedFat 4.2, Sodium 319.9, Carbohydrate 34.7, Fiber 10.8, Sugar 5.2, Protein 7.3

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