Description
This avocado corn salsa with grilled chicken is fresh, filling, and packed with bright lime flavor for an easy high-protein dinner idea.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 half teaspoon black pepper
- 1 tablespoon olive oil
- 1 large avocado diced
- kernels from 2 medium ears cooked corn
- 1 half red bell pepper diced
- 1 third cup red onion diced
- 1 half cup fresh cilantro chopped
- 2 cloves garlic minced
- 2 teaspoons olive oil
- juice of 1 lime
- 1 quarter teaspoon chili powder
- 1 quarter teaspoon ground cumin
- 1 quarter teaspoon salt
- 1 eighth teaspoon black pepper
Instructions
- Preheat a grill or grill pan to medium high heat about 400 degrees F.
- Pat the chicken breasts dry and rub them with olive oil. Season both sides with garlic powder, onion powder, salt, and black pepper.
- Grill the chicken for 5 to 7 minutes per side depending on thickness until the internal temperature reaches 165 degrees F and the juices run clear.
- Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
- In a medium bowl, combine the diced avocado, corn kernels, red bell pepper, red onion, cilantro, and minced garlic.
- Add the olive oil, lime juice, chili powder, cumin, salt, and black pepper to the bowl. Gently toss until evenly coated.
- Slice the grilled chicken breasts into strips.
- Divide the avocado corn salsa among serving plates and top with the grilled chicken slices.
- Refrigerate leftovers within 2 hours and reheat the chicken until fully warmed through before serving again.
Notes
- For extra smoky flavor, grill the corn for 2 to 3 minutes before cutting the kernels from the cob.
- Serve with rice, quinoa, or warm tortillas for a complete meal.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dinner
- Method: Grilling
- Cuisine: American