Taco Chicken with Avocado-Corn Salsa

Nov 21, 2019

Ingredients:

  • For Grilled Chicken:
    • 1 pound chicken breasts
    • 2 T olive oil
    • 2 T lime juice
    • 1 teaspoon minced garlic
    • 2 teaspoons ground cumin, separated
    • 1/4 teaspoon paprika
    • 2/3 teaspoon chili powder
  • For Avocado and Corn Salsa:
    • 1 T lime juice
    • 1 ripe avocados diced
    • 1 small red onion diced
    • 1 cup diced bell pepper, mixture of red, yellow, orange or green
    • 1 cup grape tomatoes, cut in half
    • 1 tablespoon cilantro, or preferably handful of fresh cilantro
    • 1 tablespoon minced garlic
    • 1/2 can low-sodium corn, or grill 1 large corn on the cob
    • Salt and pepper to taste
    • red pepper flakes, if desired

Directions:

Prepare marinade by mixing 2 T olive oil, 2 T lime juice, minced garlic, 1 teaspoon cumin, paprika, chili powder, and salt and pepper to taste. Once the mixture is well combined, place in large Ziploc bag with raw chicken and set aside, marinating up to 2-3 hours for extra flavor. Preheat a grill to medium-high heat. Grill the chicken 4-6 minutes per side, until cooked through. Transfer the chicken to a plate to let rest, covering with foil to retain heat. While chicken is cooking, prepare the veggies for salsa. Dice all and toss together in a large bowl, adding 1 T lime juice, 1 teaspoon cumin, minced garlic, and for extra heat, crushed red pepper flakes. Add salt and pepper to taste, and serve over grilled chicken. Serves 4.

Nutritional Info Per Serving:
Calories: 374 Protein: 36g Carbs: 20g

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