2 medium avocados, ripe but firm, chopped
1 cup cherry tomatoes, quartered OR 2 Roma tomatoes, seeded and chopped
Fresh corn from 1 ear of sweet corn
1/3 cup finely chopped red onion
1/2 red bell pepper, chopped
1 jalapeno pepper, diced (seeds separated)
2 tablespoons finely chopped cilantro
1 garlic clove, minced (or 1/4 tsp garlic powder)
2 tablespoons lime juice
1/4 tsp each: ground cumin, salt
1/8 tsp pepper (or more to taste)
Directions:
Prepare the Fiesta Lime Chicken:
In a small bowl, whisk together the ingredients for the Fiesta Lime Rub.
Rub the mixture evenly over the chicken breasts. Allow the chicken to marinate for 30 minutes at room temperature or refrigerate for up to 8 hours.
For stovetop cooking, heat a grill pan or skillet over medium-high heat. Cook the chicken undisturbed for 3-5 minutes on one side until browned, then turn, cover, and cook for an additional 5-7 minutes until cooked through. Let it rest for 5 minutes before slicing.
For grilling, preheat the grill to medium heat (375-450°F). Grill the chicken for 5-7 minutes per side until cooked through. Let it rest for 5 minutes before slicing.
Prepare the Avocado Salsa:
In a large bowl, combine all ingredients for the salsa except for the avocados. Chill the mixture for at least 30 minutes or up to 24 hours.
Before serving, gently fold in the chopped avocados. Adjust seasoning with additional salt, pepper, and jalapeno seeds for extra heat if desired.
Serving Tips:
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