Lemon Chicken With Avocado Corn Salsa Recipes

GRILLED CHICKEN BREAST WITH AVOCADO CORN SALSA

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.

LEMON CHICKEN WITH AVOCADO-CORN SALSA

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!

LEMON CHICKEN WITH AVOCADO-CORN SALSA

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

CHICKEN TACOS WITH AVOCADO SALSA

Steps:

• Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.