Pan-Grilled Chicken With Avocado, Coriander, And Red Onion Salsa Recipe

Name: Pan-Grilled Chicken With Avocado, Coriander, And Red Onion Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon minced and mashed garlic; 3 tablespoons fresh lime juice; 5 tablespoons olive oil; 1/4 teaspoon dried hot red pepper flakes; a 1-pound whole chicken breast, boned but not skinned; 1/2 firm-ripe avocado (preferably California); 1/4 cup finely chopped red onion; 2 tablespoons minced fresh coriander if available or minced fresh parsley leaves; For Garnish; 4 thin slices of red onion; 2 lime wedges; 1 re or green hot chili pepper, halved lengthwise (wear rubber gloves), if desired

Servings: persons

1/2 teaspoon minced and mashed garlic
3 tablespoons fresh lime juice
5 tablespoons olive oil
1/4 teaspoon dried hot red pepper flakes
a 1-pound whole chicken breast, boned but not skinned
1/2 firm-ripe avocado (preferably California)
1/4 cup finely chopped red onion
2 tablespoons minced fresh coriander if available or minced fresh parsley leaves
For Garnish
4 thin slices of red onion
2 lime wedges
1 re or green hot chili pepper, halved lengthwise (wear rubber gloves), if desired

1
In a shallow dish whisk together the garlic, 2 tablespoons of the lime juice, 3 tablespoons of the oil, the re pepper flakes and salt to taste. Add the chicken, turning it to coat it with the marinade, and let marinate, turning it once, for 20 minutes. In a small bowl combine the avocado, cut into 1/4-inch dice, the remaining 1 tablespoon lime juice, the remaining 2 tablespoons oil, the onion, the coriander, and salt to taste and toss the salsa until it is combined. Heat a ridged grill pan or a well seasoned cast-iron skillet over a moderate heat until it is hot in it cook the chicken skin side down, covered for 4 minutes. Turn the chicken skin side up and coot it covered, for 2 to 3 minutes more, or until it is firm but spring to the touch. Transfer the chicken lengthwise and hold the knife at 45 degree angle cut each half crosswise into 1-inch slices. Transfer the chicken to heated plates, garnish each plate with the onion, the lime, and the chili pepper if desired, and to the onion with the salsa. Serves 2.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 teaspoon minced and mashed garlic, 3 tablespoons fresh lime juice, 5 tablespoons olive oil, 1/4 teaspoon dried hot red pepper flakes, and more.

Yes, Pan-Grilled Chicken With Avocado, Coriander, And Red Onion Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Grilled Chicken With Avocado, Coriander, And Red Onion Salsa

How did you like this recipe?

Frequently Asked Questions