Avocado Chicken and Corn Salsa Recipe
Creamy avocado and chili-lime corn salsa turn simple chicken into a zesty, layered Avocado Chicken and Corn Salsa that works straight from the skillet or chilled.
Servings: 2 Servings
Calories: 363kcal
Equipment
Ingredients
For the Avocado Chicken
- 2 boneless skinless chicken breasts (6 to 8 oz. each)
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1 Tablespoon grapeseed oil olive oil works fine, too
- 1 very small red onion diced
- 1/2 of an avocado preferably Hass, chopped into big chunks
- 1 Tablespoon fresh lime juice
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper
For the Corn Salsa
- 1 cup cooked yellow corn frozen is fine, but let it thaw in the fridge first
- 1/2 medium firm tomato diced
- 1 green onion diced
- 1/8 red onion chopped
- 1/4 jalapeno seeds and membranes removed, minced
- Juice of one half of a lime
- 1 Tablespoon fresh cilantro roughly chopped
- 1/4 teaspoon chili powder
- salt and pepper to taste
Instructions
Corn Salsa
- Make this first and let the ingredients chill in the fridge while you work on the chicken.
- In a large bowl, combine the corn, tomato, green onion, red onion, and jalapeno. Stir to combine.
- Add the juice of one lime, fresh cilantro, and chili powder. Taste and adjust the salt and pepper to season.
- Cover and refrigerate until ready to serve, preferably for at least 30 minutes.
Avocado Chicken
- In a small dish, combine the salt, pepper, cayenne pepper, and garlic powder. Rub the mixture all over the surface of the two chicken breasts.
- Heat a large skillet with a lid over medium-high heat. Once it is hot, add the grapeseed oil.
- Add the chicken breasts and let them cook for one minute, then turn them over.
- Turn the heat down to low right away and cover the skillet.
- After ten minutes, turn off the heat and let the chicken rest for another ten minutes. Keep the lid on and don’t lift it until the time is up.
- Meanwhile, make the avocado relish.
- In a medium bowl, combine the red onion and lime juice. Let it sit for a minute to mellow out the onion.
- Chop the avocado and season it with salt and pepper.
- Once the chicken is done and reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), fold the avocado into the onion and lime juice mixture.
- Top the chicken with the avocado mixture and serve with a side of corn salsa.
Notes
Store leftover chicken and salsa in separate airtight containers in the refrigerator. The chicken will stay good for up to 3–4 days, while the avocado salsa is best used within 1 to 2 days before the avocado starts to brown.
For freezing, store only the cooked chicken. Wrap it tightly in plastic wrap first, then place it in a freezer-safe bag or container for up to 2 months. Do not freeze the avocado mixture or corn salsa. To reheat the chicken, warm it gently in a skillet over low heat or use short intervals in the microwave. Add fresh avocado mixture and salsa after reheating for the best flavor and texture.
Nutrition
Serving: 1serving | Calories: 363kcal | Carbohydrates: 25g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 603mg | Potassium: 975mg | Fiber: 7g | Sugar: 8g | Vitamin A: 624IU | Vitamin C: 22mg | Calcium: 39mg | Iron: 1mg
