Cooking Light Cilantro Lime Chicken with Avocado Salsa
Bursting with vibrant flavors, this Cooking Light Cilantro Lime Chicken with Avocado Salsa is a healthy, delicious, and easy-to-make dish perfect for busy weeknights or summer grilling. Juicy, marinated chicken breasts are infused with a zesty blend of lime juice, fresh cilantro, garlic, and a touch of honey, then expertly grilled to perfection. The star of the show is the creamy avocado salsa, featuring chunky avocado, ripe tomatoes, red onion, and a hint of jalapeño for a refreshing, flavorful topping. Ready in just 35 minutes (with a quick 15-minute prep), this light and nutritious recipe is a low-carb, gluten-free meal that's sure to impress. Serve it with a side salad or rice to complete this wholesome, crowd-pleasing dish!
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 0.25 cups Fresh cilantro leaves (chopped)
- 4 tablespoons Lime juice
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 tablespoon Honey
- 1 teaspoon Ground cumin
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 large Avocado (diced)
- 1 medium Tomato (diced)
- 0.25 cups Red onion (finely chopped)
- 1 small Jalapeño (seeded and minced)
- 2 tablespoons Fresh lime juice
- 0.25 teaspoons Salt (for salsa)
- 2 tablespoons Fresh cilantro (chopped, for salsa)
Instructions
In a small bowl, whisk together the chopped cilantro, lime juice, olive oil, minced garlic, honey, ground cumin, salt, and black pepper to create the marinade.
Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, discarding the used marinade. Grill the chicken for 6-8 minutes per side, or until fully cooked and an internal temperature of 165°F (75°C) is reached.
While the chicken is cooking, prepare the avocado salsa. In a medium bowl, combine the diced avocado, tomato, red onion, minced jalapeño, lime juice, salt, and chopped cilantro. Gently mix to combine, being careful not to mash the avocado.
Once the chicken is fully cooked, remove it from the grill and let it rest for 5 minutes before serving.
Serve the grilled chicken with the fresh avocado salsa on top or on the side. Garnish with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 26.6 g | ||
| Protein | 224.5 g | 449% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3704 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
