Description
A delightful dish featuring grilled chicken and a fresh avocado tomato salad, perfect for warm weather cooking.
Ingredients
Scale
- 4 pieces Boneless, Skinless Chicken Breasts (6–8 ounces each)
- 2 tablespoons Extra Virgin Olive Oil
- 2–3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 pieces Ripe Avocados, diced
- 1 cup Cherry Tomatoes, halved
- 1 small Red Onion, finely chopped
- 1 tablespoon Fresh Lime Juice
- 1 handful Fresh Cilantro, chopped
Instructions
- In a large bowl, combine olive oil, minced garlic, salt, and pepper to create a marinade.
- Place chicken breasts in the marinade, cover, and refrigerate for at least 30 minutes.
- Prepare salad ingredients by dicing avocados, halving cherry tomatoes, and chopping red onion.
- Add cilantro and lime juice to the salad mixture and gently toss everything together.
- Preheat the grill to medium-high heat. Grill chicken for 6-8 minutes on each side until cooked through.
- Remove chicken from the grill and let it rest for 5 minutes before slicing.
- Add sliced chicken to the salad and gently toss to combine.
- Serve immediately, garnished with cilantro or lime wedges if desired.
Notes
Store leftovers separately in airtight containers to maintain freshness. The salad is best eaten the same day.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg