A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.
Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¾ teaspoon ground black pepper
- ¼ teaspoon chili powder
- 2 (6 ounce) skinless, boneless chicken breast halves
- 1 ½ tablespoons olive oil, divided
- 1 medium ripe avocado, diced
- 1 medium heirloom tomato, seeded and diced
- ½ small red onion, diced
- 1 teaspoon lime juice, or to taste
- salt and ground black pepper to taste
Directions:
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.
Prep time: 10 mins / Cooking time: 15 mins / Total time: 35 mins
Serving: 2 / Yield: 2 servings
Calories: 471.4
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
