Whenever the weather starts to get nice here in Ohio, my entire mindset changes — including my pallet. I start craving fresh produce and fun flavor combinations that my hibernating body just didn’t want in the winter. I love to make anything with the cilantro-lime flavor profile, and this chicken and “salsa” dish is one of my favorites.
I call it “salsa,” because I’m really not a tomato person. Or an onion person. And those are two of the main ingredients in a traditional salsa. My version focuses heavily on the sweet and spicy bursts of flavor from fresh peppers with the creaminess of the avocado to balance it
- 1.5 – 2 lbs. chicken breast tenders
- 1 avocado
- 6 oz. mini sweet peppers (or 3 bell peppers — one each of red, orange and yellow)
- 1 jalapeño pepper
- 3 oz. cherry or plum tomatoes
- 2 limes
- 3 tbsp. fresh chopped cilantro
- Oil/fat of choice (I used olive oil)
- Salt and pepper to taste
- Cooking spray of choice (mine was coconut oil-based)
- Combine chicken, enough of your oil/fat to coat the chicken, the juice of one lime and 2 tbsp. of chopped cilantro in your marinating vessel. Toss to combine and let marinade at least 1 hour.
- Dice the jalapeño and add it to a medium-sized bowl. Chop avocado, peppers and tomatoes and add that to the bowl as well. Add the juice of 1 lime, 1 tbsp. of chopped cilantro and salt and pepper to taste. Gently stir the salsa mixture. Set aside.
- When chicken has marinated sufficiently, remove it from the marinade and throw the marinade away. Season the chicken with salt and pepper to suit your taste.
- Coat a grill pan with cooking spray and add chicken. Cook over medium-high heat until done, approximately 5-7 minutes per side depending upon the size of the tenders.
- Remove the chicken from the pan and plate for serving. Serving size is 2-3 chicken tenders and about 3/4 cup of salsa mixture.
Lookin’ for more easy healthy chicken recipes? Here’s the easiest of them all (and delicious too!) – Easy Spice Roasted Chicken Leg Quarters: