Cumin Rubbed Chicken with Avocado Salsa

Name: Cumin Rubbed Chicken with Avocado Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed; 118 milliliters diced cucumber; 1 teaspoons cumin; 59 milliliters chopped fresh cilantro; 0 teaspoons ground red pepper, or more to taste; 2 Tbsps lime juice; 1 Tbsp olive oil; 59 milliliters diced red onion; 1 teaspoon salt, divided; 454 grams boneless skinless chicken breast halves; 237 milliliters chopped tomato

Cumin Rubbed Chicken with Avocado Salsan is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 253 calories, 26g of protein, and 14g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of chicken breast halves, olive oil, cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a rather inexpensive recipe for fans of Mexican food.

Instructions

In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.

Ingredients you will need

Whole Chicken

Pepper

Cumin

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

In large non-stick skillet, heat oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.

Ingredients you will need

Whole Chicken

Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.

Ingredients you will need

Cilantro

Cucumber

Avocado

Tomato

Onion

Salt

Equipment you will use

Bowl

Serve over cumin-rubbed chicken with whole grain couscous or rice, if desired.

Ingredients you will need

Whole Wheat Couscous

Whole Chicken

Cumin

Rice

Equipment

Bowl

Frying Pan

Ingredients

Servings:

fully ripened Avocado from Mexico, halved, pitted, peeled and cubed 118milliliters

diced cucumber 1teaspoons

cumin 59milliliters

chopped fresh cilantro 0teaspoons

ground red pepper, or more to taste 2Tbsps

lime juice 1Tbsp

olive oil 59milliliters

diced red onion 1teaspoon

salt, divided 454grams

boneless skinless chicken breast halves 237milliliters

chopped tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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 Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.