GRILLED CHICKEN WITH AVOCADO SALSA
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
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
GRILLED CHICKEN AND STRAWBERRY SALSA
Say hello to summer with this easy recipe full of bright, sweet, seasonal flavors and a touch of heat to inspire thoughts of warm weather!
Provided by Rachel Hanawalt
Categories Entrees
Time 32m
Number Of Ingredients 13
Steps:
- Brush chicken breasts with olive oil and sprinkle with salt and pepper. Set them aside and allow them to come to room temperature. Meanwhile, preheat your grill and brush the grates clean.
- Grill the chicken over direct medium heat (350º to 450ºF) about 8-12 minutes or when the internal temperature in the thickest part of the breast is 165ºF, turning once or twice. Keep the lid closed as much as possible.
- While the chicken is cooking prepare the strawberry salsa. Simply prep all of the ingredients and gently stir them together in a bowl. This recipe has medium heat, so if you like mild salsa, omit the jalapeño. If you like hot salsa, chop in some of the seeds, but be careful! (I always wear gloves when cutting hot peppers.)
- Once the chicken has finished grilling, top it with your fresh strawberry salsa and serve immediately.
CILANTRO LIME CHICKEN WITH STRAWBERRY SALSA
Cilantro Lime Chicken with Strawberry Salsa - a light and refreshing strawberry and jalapeno salsa with cilantro lime marinated grilled chicken, perfect for summer! Ready in only 25 minutes!!
Provided by Joanna Cismaru
Categories Main Course
Time 25m
Number Of Ingredients 17
Steps:
- In a blender add the cilantro lime chicken ingredients; olive oil, honey, cilantro, lime zest, lime juice, salt and pepper. Also add club soda if using it. Blend for about 30 seconds until smooth.
- Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about 1/2 inch in thickness. Place chicken in a large bowl and pour cilantro lime marinade over chicken. Marinate for about 20 minutes, while grill heats up and you make the strawberry salsa.
- To make strawberry salsa, toss all the salsa ingredients together in a bowl and cover and refrigerate until chicken is ready to serve. Grill the chicken on both sides. about 3 to 4 minutes per side.
- To serve spoon salsa over grilled chicken.
Nutrition Facts : Calories 301 kcal, Carbohydrate 11 g, Protein 37 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 108 mg, Sodium 500 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY SALSA
A light and refreshing strawberry and jalapeno salsa with cilantro-lime marinated grilled chicken is perfect for summer as a nice light dinner with a refreshing drink. This recipe is flavorful and summery. Oh and trust me, if you serve this with mojitos, you'll thank me! Please like and share!
Provided by RecipesByRose.com
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
- Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
- Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
- Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
- Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.
Nutrition Facts : Calories 205 calories, Carbohydrate 13.2 g, Cholesterol 48.2 mg, Fat 9.1 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 1.5 g, Sodium 129.1 mg, Sugar 8.5 g
GRILLED CHICKEN WITH STRAWBERRY SALSA
You are going to love this 30 minutes chicken dinner! Grilled chicken is topped with a sweet and fresh strawberry salsa for a real taste explosion! This Mexican style dish is perfect for summer evenings and so easy to make!
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- In a bowl, mix the strawberry salsa ingredients together.
- Combine the salt, pepper, cumin, chili powder, onion powder, and garlic powder in a small dish. Drizzle the olive oil over the chicken breasts and rub the seasoning over the chicken, coating entirely.
- 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.
- Serve the grilled chicken topped with strawberry salsa.
Nutrition Facts : Calories 377 kcal, Carbohydrate 14 g, Protein 49 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 638 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
GRILLED CHILI-LIME CHICKEN WITH STRAWBERRY-AVOCADO SALSA
This dish is amazing in the summer with fresh produce. You can add other things to the salsa; yellow bell pepper is one of our favorites. Sometimes we use the avocado and sometimes we don't. Prep time does not include 4 hours of chill time.
Provided by momofMandM
Categories Chicken Breast
Time 42m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 14
Steps:
- For chicken marinade: In a medium bowl, whisk together the lime juice, oil, honey, garlic, chili powder, and sea salt. Pour into a ziplock bag; add chicken. Shake the bag to coat. Chill 4 hours in refrigerator, turning occasionally.
- Grill chicken on medium-high heat for 12 minutes (or until chicken is done).
- For salsa: Toss all ingredients in a small bowl. Serve with grilled chicken.
Nutrition Facts : Calories 361.5, Fat 20.7, SaturatedFat 4.9, Cholesterol 92.8, Sodium 393.8, Carbohydrate 12.8, Fiber 2.9, Sugar 7, Protein 31.4
CILANTRO LIME GRILLED CHICKEN WITH STRAWBERRY SALSA
Tasty cilantro lime grilled chicken topped with a fresh, summery strawberry salsa.
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Mix everything and enjoy!
- Marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeno, salt and pepper for 30 minutes to overnight.
- Grill the chicken over medium-high heat until cooked, about 3-5 minutes per side.
- Serve topped with the strawberry salsa.
Nutrition Facts : Nutrition Facts Calories 149, Fat 2.5g (Saturated 0, Trans 0), Cholesterol 66mg, Sodium 79mg, Carbs 8.4g (Fiber 2.5g, Sugars 7g), Protein 37.5g Nutrition by
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GRILLED LIME CHICKEN WITH STRAWBERRY AVOCADO SALSA ...
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Reviews 23Estimated Reading Time 3 mins
- Whisk all ingredients together and pour over chicken in a large zip-top bag. Allow to marinate for at least 4 hours or overnight.
- Combine all ingredients in a bowl and stir until evenly coated. Cover and refrigerate until ready to serve. The longer the salsa sits before serving, the more the flavors combine.
- Remove chicken from refrigerator 30 minutes before grilling. Cook chicken on grill, approximately 6 minutes on each side.
GRILLED CHICKEN WITH STRAWBERRY CHILI SALSA | RECIPES | WW USA
From weightwatchers.com
Cuisine MexicanTotal Time 43 minsServings 4
- In a medium bowl, combine 1 Tbsp lime juice, garlic, 1/2 tsp oil, salt and pepper. Add chicken to bowl; turn to coat both sides and set aside.
- In another medium bowl combine strawberries, pineapple, onion, cilantro, jalapeno, sugar, remaining lime juice, remaining 1 1/2 tsp oil and reserved lime zest; set aside.
AVOCADO CHILI LIME GRILLED CHICKEN - THE WHOLE COOK
From thewholecook.com
Category Entree, GrillingCalories 357 per servingTotal Time 1 hr 15 mins
- Slice the chicken breasts horizontally. This will give you 8 thin cutlets so they'll cook faster and more evenly.
- Place your chicken cutlets in a gallon Ziploc bag with all ingredients for the Chili Lime Marinade. Seal the bag, squeezing out any excess air. Let the chicken marinate for at least one hour and up to 12 hours.
- Remove each chicken cutlet from the bag and place on a hot grill over medium heat. Grill chicken, turning occasionally, until completely cooked through. (For perfect grill marks try to only flip the chicken once.) Grilling time is typically around 9 to 10 minutes total but time varies depending on the thickness of your chicken (we're using cutlets here so they're pretty thin) and how hot your grill gets.
GRILLED CHILI LIME CHICKEN - THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (10)Calories 8 per servingServings 4
- Whisk together vinegar, chili powder, garlic powder, onion powder, salt, pepper, and lime juice. Combine with chicken in a zip lock bag, press the excess air out, and seal. Chill for 30 minutes or up to 8 hours.
- Preheat grill to medium-high. Use tongs to transfer chicken to the grill, then discard the marinade and bag.
- Grill for 6-10 minutes on each side or until cooked through. Serve with lime wedges and cilantro if desired.
STRAWBERRY CHICKEN WITH AVOCADO SALSA - WELL PLATED BY ERIN
From wellplated.com
5/5 (12)Total Time 1 hr 35 minsCategory Main CourseCalories 378 per serving
- Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so that each piece cooks evenly. Place in a large ziptop bag.
- In a small bowl or large measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, honey, salt, pepper and cilantro. Pour over the chicken, seal the bag, then "squish" to coat the chicken evenly. Refrigerate for 1 hour or up to 1 day, rotating the bag once or twice if time (and memory) allow.
- When ready to grill, remove the chicken from the refrigerator and let stand at room temperature for at least 10 minutes. Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450 degrees F).
- While the grill preheats, prepare the strawberry salsa: Place the red onion in a small bowl and cover with very hot tap water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside. In a mixing bowl, gently stir together the strawberries, jalapeno, cilantro, lime juice, honey, and 1/4 teaspoon kosher salt. Stir in the avocado. Taste and add a bit more salt if you feel it tastes a little too flat or additional honey if it is too spicy. Drain the red onion and it to the salsa. The longer it sits, the more mild its taste, so you can wait to drain and add it just before serving if you like.
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GRILLED CHICKEN QUESADILLAS WITH STRAWBERRY AND AVOCADO SALSA
From wholebeetkitchen.com
Servings 4Total Time 40 minsCategory Main
- To make the salsa, toss together the strawberries, avocado, red onion, cilantro, serrano, lime juice and pinch of salt. Set aside.
- Preheat the grill to medium heat. Combine 1 Tbsp. EVOO, chili powder, granulated garlic, cumin and salt. Add the chicken and toss to coat. Set aside. Brush the onion sliced with 1 tsp. EVOO. Place the onions on the grill and cook 2 to 3 minutes per side, until they’re softened and lightly charred. Chop the grilled onions and set aside. Place the chicken on the grill and cook for about 15 minutes, or until internal temperature reaches 165, flipping halfway through. Remove from the grill and let rest for 5 minutes before slicing into bite size pieces.
- To make the quesadillas, top half of a tortilla with 1 ounce of the cheese, a quarter of the grilled onions, a quarter of the grilled chicken and then another 1 ounce of cheese. Fold the other half over the top to form a half moon. Repeat with remaining tortillas. Lightly grease grill grates and cook quesadillas, turning carefully once, until melted and tortillas are golden with grill marks.
CHILI LIME CHICKEN WITH AVOCADO TOMATO SALSA
From amycaseycooks.com
Cuisine Tex MexTotal Time 40 minsCategory EntreeCalories 340 per serving
- In a large resealable plastic bag, combine the first 10 marinade ingredients. Place the chicken in the bag. Seal and squish around the contents to mix well.
- Let chicken marinate for about 30 minutes. Squish around the contents of the bag occasionally.
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- If you're using 3 large chicken breasts, cut them horizontally (butterfly them) so you have 6 thinner breasts. Sprinkle them with the salt and put them in a shallow dish or in a large zip top plastic bag for marinating.
- In a small bowl combine the lime juice, avocado oil, chili powder, chipotle powder, cumin, garlic powder, and black pepper.
- Whisk well and pour it over the chicken. Toss the chicken around in the bag to coat everything in the marinade. Marinate for about 45 minutes at room temperature or for at least 4 hours in the fridge up to 18 hours.
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From oursaltykitchen.com
Reviews 2Category Main CourseCuisine AmericanTotal Time 1 hr 22 mins
- Prepare the chicken. Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of just under 1”. Set aside and repeat with the remaining chicken breasts. Arrange the chicken breasts in a single layer in a casserole dish.
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- Heat a grill or grill pan over high heat. Place the chicken on the grill; cook 5-6 minutes and baste with several times with the remaining marinade. Flip the chicken, cease basting, and grill 5-6 minutes more, or until an instant read thermometer registers 165°F.
- Remove the chicken from the grill to a cutting board and rest for 5 minutes. Slice against the grain and garnish with chopped cilantro and thinly sliced jalapeno.
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4.7/5 (3)Total Time 25 minsCategory Main CourseCalories 439 per serving
- In a small bowl combine salsa ingredients. Season with salt to your taste. Set aside so flavors can marinate while you cook the chicken.
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5/5 (1)Estimated Reading Time 6 minsServings 4
- In a shallow baking dish, whisk together the lime zest, lime juice, olive oil, honey and cilantro with a pinch of salt. Briefly set aside.
- Place each chicken breast between two pieces of plastic wrap. Using a rolling pin or tenderizer (or random heavy object), pound the chicken until about ½-inch thick. This process is sort of noisy, but also cathartic. Just go with it.
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From cookingclassy.com
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