Grilled Cumin Chicken Breasts With Avocado Salsa Food

CUMIN RUBBED CHICKEN WITH AVOCADO SALSA

Steps:

• In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
• In large non-stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
• Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
• Serve over cumin-rubbed chicken with whole grain couscous or rice, if desired.

GRILLED CUMIN CHICKEN BREASTS WITH AVOCADO SALSA

Steps:

• Make salsa.
• Prepare grill.
• Pat chicken dry with paper towels. In a large bowl sprinkle chicken with oil, cumin, and salt and pepper to taste and rub mixture into skin. Grill chicken on an oiled rack 5 to 6 inches over glowing coals, turning once, until cooked through, about 7 minutes on each side.
• Serve chicken with salsa and chips.

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.

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.

AVOCADO SALSA

Steps:

• Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining salsa ingredients. Salsa may be made 4 hours ahead and chilled, covered.

PAN GRILLED CHICKEN WITH AVOCADO AND RED ONION SALSA

Steps:

• Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
• Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear.
• While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander.
• Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.

GRILLED CHICKEN BREAST WITH AVOCADO AND PEPPER JACK

Steps:

• Combine the lime juice, pepper, garlic powder, chili powder, onion powder, cumin, and salt in a large bowl, mix well.
• Add chicken breasts, marinate for one hour.
• Heat grill to medium high.
• Grill chicken until juices run clear.
• Lower grill heat to low, then cover the top of each breast with mashed avocado, then pepper jack cheese slice.
• Cook covered for 1-2 minutes, just as long as it takes cheese to melt.