- STEP 1: Prep
Gather the list of ingredients. Dice, chop, and mince the avocado salsa ingredients so they’re ready to use.
- STEP 2: Marinate the Chicken
Make the marinade in a large bowl by combining 3 tablespoons of olive oil, 3 tablespoons of fresh lime juice, 1 teaspoon of ground cumin, ½ teaspoon of ground paprika, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Add in 4 boneless, skinless chicken breasts to the mixture, and toss to coat. 15 minutes is enough marinating time while the grill heats up.
- STEP 3: Grill the Chicken
Heat a grill or grill pan to medium-high heat. Once heated, place the chicken breasts on the grill and cook for about 15-20 minutes total, flipping halfway through.
- STEP 4: Make the Avocado Salsa/Guacamole
Stir together 2 diced avocados, 2 diced Roma tomatoes, ¼ cup of chopped red onion, ¼ cup of chopped fresh cilantro, 1 jalapeno pepper (seeded and diced), 1 clove of minced garlic, 2 tablespoons of fresh lime juice, and salt and pepper to taste.
- STEP 5: Top and Serve
Serve the grilled chicken with avocado salsa on top. I like to serve this with cilantro lime rice and fresh tortillas.
* Percent Daily Values are based on a 2000 calorie
- Calories:542
- Fat:32 g49%
- Saturated Fat:5 g31%
- Trans Fat :0.03 g
- Polyunsaturated Fat :4 g
- Monounsaturated Fat :19 g
- Cholesterol:151 mg50%
- Sodium:585 mg25%
- Potassium:1504 mg43%
- Carbohydrates:13 g4%
- Fiber :8 g33%
- Sugar:2 g2%
- Protein:53 g106%
- Vitamin A :721 IU14%
- Vitamin C :28 mg34%
- Calcium :40 mg4%
- Iron:2 mg11%
In the warm months of summer, I just can’t get enough of this grilled chicken with avocado salsa. It’s fresh, vibrant, and so flavorful! As a bonus, this chicken and avocado recipe is low-carb and keto-friendly. It’s a light yet filling meal that’s packed with healthy fats to keep me full in the hot summer months without weighing me down.
How to Store, Freeze, and Reheat
I have found that the avocado salsa doesn’t keep especially well and is best made fresh when you are ready to serve it.
However, the grilled chicken breasts can be kept covered in the fridge for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 200°F oven for 15-20 minutes.