Name: Grilled Chicken with Avocado Salsa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 pound chicken breasts, pounded to an even thickness; 2 tablespoons olive oil; 2 tablespoons lime juice (about 1 lime); Lime zest from 1 lime; 1 teaspoon chili powder; 1 teaspoon brown sugar; 3/4 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 to 1/2 teaspoon chipotle chili powder (optional); 1/4 teaspoon black pepper; 2 medium avocados, ripe but firm, chopped; 1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, seeded and chopped); Kernels from 1 ear sweet corn; 1/3 cup finely chopped red onion; 1/2 red bell pepper, chopped; 1 jalapeno pepper, diced (seeds separated); 2 tablespoons finely chopped cilantro; 1 garlic clove, minced (or 1/4 teaspoon garlic powder); 2 tablespoons lime juice (for salsa); 1/4 teaspoon ground cumin (for salsa); 1/4 teaspoon salt (for salsa); 1/8 teaspoon black pepper (or more to taste)

Description

Grilled chicken rubbed with spices and topped with a fresh avocado, tomato and corn salsa.

Ingredients

Scale

1 pound chicken breasts, pounded to an even thickness
2 tablespoons olive oil
2 tablespoons lime juice (about 1 lime)
Lime zest from 1 lime
1 teaspoon chili powder
1 teaspoon brown sugar
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon chipotle chili powder (optional)
1/4 teaspoon black pepper
2 medium avocados, ripe but firm, chopped
1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, seeded and chopped)
Kernels from 1 ear sweet corn
1/3 cup finely chopped red onion
1/2 red bell pepper, chopped
1 jalapeno pepper, diced (seeds separated)
2 tablespoons finely chopped cilantro
1 garlic clove, minced (or 1/4 teaspoon garlic powder)
2 tablespoons lime juice (for salsa)
1/4 teaspoon ground cumin (for salsa)
1/4 teaspoon salt (for salsa)
1/8 teaspoon black pepper (or more to taste)

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Instructions

In a small bowl, whisk together the chicken rub ingredients and rub evenly all over the chicken breasts; if time allows, let sit 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking. Prepare the avocado salsa during this time.
If the chicken was refrigerated, let it sit at room temperature for 15-30 minutes before cooking.
For stovetop cooking: grease and heat an indoor grill pan or skillet over medium-high heat; once very hot, add the chicken and cook undisturbed for 3-5 minutes, or until nicely browned on one side.
Turn the chicken over, cover, and reduce heat to medium; cook approximately 5-7 more minutes (depending on thickness), or until cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
For outdoor grilling: grease and preheat the grill to medium heat (375-450?F).
Grill the chicken undisturbed for 5-7 minutes per side, or until cooked through (an instant-read thermometer should read 165?F). Remove and let rest 5 minutes before slicing.
Make the salsa: toss all salsa ingredients except the avocados in a large bowl; cover and chill for 30 minutes up to 24 hours.
When ready to serve, gently fold in the avocados, taste, and add additional salt, pepper, and jalapeno seeds for more heat if desired.

Prep Time: 30 mins
Cook Time: 15 mins