Chicken Breasts with Avocado Salsa

Name: Chicken Breasts with Avocado Salsa
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters diced peeled ripe avocado; 1 teaspoons chili powder; 59 milliliters chopped fresh cilantro; 1 teaspoons garlic salt; 2 teaspoons ground cumin; 118 milliliters bottled chunky salsa; 454 grams boneless, skinless chicken breast halves; 1 teaspoon vegetable oil

Chicken Breasts with Avocado Salsa might be just the main course you are searching for. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 25g of protein, 7g of fat, and a total of 181 calories. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of avocado, garlic salt, cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes about 19 minutes.

Instructions

Combine first 3 ingredients; sprinkle over both sides of chicken.

Ingredients you will need

Whole Chicken

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook 5 minutes. Turn chicken, and add salsa to pan. Cover, reduce heat, and simmer 7 minutes or until chicken is done.

Ingredients you will need

Whole Chicken

Salsa

Equipment you will use

Frying Pan

Transfer chicken onto individual serving plates. Stir avocado and cilantro into salsa in pan; cook just until thoroughly heated. Spoon salsa mixture over chicken.

Ingredients you will need

Cilantro

Avocado

Whole Chicken

Salsa

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

diced peeled ripe avocado 1teaspoons

chili powder 59milliliters

chopped fresh cilantro 1teaspoons

garlic salt 2teaspoons

ground cumin 118milliliters

bottled chunky salsa 454grams

boneless, skinless chicken breast halves 1teaspoon

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.