Ingredients
Scale
- 2 boneless skinless chicken breasts (12 oz / 340 g)
- 1 ripe avocado
- 5/16 cup fresh coriander
- 1 cup corn kernels (fresh or frozen)
- 2 garlic cloves
- 1 1/2 limes (juice of)
- 1/4 cup red onion
- 1 tbsp lime juice
- 1 cup cooked brown rice or quinoa
- 1 tsp smoked paprika
- Salt and pepper
- 3 tbsp olive oil
- 1/2 tsp ground cumin
- 2 tbsp plain Greek yogurt
Instructions
- Mince garlic finely
- Combine 1 tbsp olive oil, 1 tbsp lime juice, smoked paprika, cumin, garlic, and salt/pepper in a medium bowl
- Whisk to make marinade
- Add chicken breasts, coat fully
- Refrigerate 30 minutes-4 hours
- Preheat grill to 400°F (200°C)
- Lightly oil grill grates
- Remove chicken from marinade, letting excess drip off
- Grill 6-8 minutes per side until fully cooked
- Let rest 5 minutes before slicing
- Dice avocado, cut red onion and corn
- Mix with coriander, 1 tbsp lime juice, and 2 tbsp Greek yogurt
- Season with salt and pepper
- Serve chicken over warm brown rice, top with avocado-corn salsa
Notes
- Use frozen corn kernels thawed and thawed briefly in microwave
- Optional: Add cherry tomatoes or bell pepper to salsa
- Grilled chicken can be reheated in oven (375°F/190°C) for 10-15 minutes
- Prep Time: 30
- Cook Time: 25
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: American
- Diet: Halal