Chicken breasts spiced with ground coriander and fresh lime juice pair perfectly with this chunky avocado and tomato salsa!
I know I’m supposed to be talking about food (food blog, remember?), but all I really want to tell you about right now is my over-the-top excitement about going car shopping tonight!
*happy dancing all over the place*
Guys, once upon a time, on my sixteenth birthday, my dad gave me a brand new cherry red 2-door Honda Accord. I’m fully and completely aware of how spoiled I was, and am, and that realistically no 16 year old should have a vehicle that nice.
Alas, I did, and that car was my BABY for 11 years until last spring when it died, tragically, and left a gaping void in my heart.
Dramatic, yes. But no less true.
I’ve been hemming and hawing about getting a new car for months, and finally decided to just throw caution to the wind and get what I REALLY want which is the exact same car I had for 11 years, just 12 model years newer.
This might be some strange quarter-life-crisis situation, and I’m perfectly okay with that.
Most of the time I’m forced to be an adult (wahhh paying bills, doing laundry, and calling my own doctor), so today I’m channeling a girls-just-wanna-have-fun vibe.
Alright, that’s about enough crazy talk for one morning.
On to the food part of this food blog.
Like the ADULT that I am, I like to cook my own meals. Sometimes I’m cooking for groups, sometimes for small dinner parties, and sometimes just for one person.
I love recipes that can easily be adjusted to suit the number of servings you’d like to make. You can make this recipe for one (no judgement, guys), or make the full recipe and save the leftovers for new creations.
I used the leftover chicken in tacos and on a salad, while the salsa was used up as a topping for scrambled eggs.
This quick recipe uses a five-minute ground coriander + lime juice marinade for the chicken, and provides time for you to whip up the chunky avocado salsa while the chicken cooks on the stove.
You’ll want to use your cast iron pan for this one if you really want that beautiful color on your chicken. Non-stick will work, too, but nothing beats cast iron! I use this inexpensive pan from Lodge just about every day of the week.
Here’s Your Recipe!
For the Chicken
- 2 tablespoons ground coriander
- 1/4 cup freshly squeezed lime juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons garlic power
- 3 large chicken breasts, sliced horizontally (parallel to the cutting board) into 2 thin pieces
For the Salsa
- 1 cup chopped tomato
- 2 tablespoons minced yellow or red onion
- 2 teaspoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 avocado, peeled and diced
- Combine the coriander, lime juice, olive oil, salt and garlic powder in a large zipper-close bag. Add the thin chicken breast pieces and allow to marinate for 5 minutes.
- Meanwhile, heat a large cast iron skillet over medium-high heat. Discard the marinade and place three of the chicken pieces into the pre-heated pan. Cook for 2-3 minutes per side until golden brown and cooked through. Remove the cooked chicken and set aside. Repeat with remaining three pieces of chicken.
- While the chicken is cooking, prepare the salsa by combining the tomatoes, onion, lime juice, salt and pepper in a large bowl. Use a wooden spoon to gently fold in the diced avocado. Arrange the cooked chicken pieces on a platter and top with the salsa. Serve hot.