Fiesta Chicken Breasts with Tomato-Avocado Salsa

Name: Fiesta Chicken Breasts with Tomato-Avocado Salsa
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters medium avocado, pitted, peeled and chopped; 907 grams bone-in chicken breasts (about; 4 8-inchs flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips; 1 clove garlic, finely chopped; 59 milliliters medium green onions, sliced; 1 teaspoons ground cumin; 2 teaspoons finely chopped jalapeño chili; 59 milliliters lime juice; 1 Tbsp lime juice; 0 teaspoons salt; 1 teaspoons salt; 355 milliliters medium tomatoes, seeded and chopped; 59 milliliters vegetable oil; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Fiesta Chicken Breasts with Tomato-Avocado Salsan a try. This dairy free recipe serves 4. One serving contains 669 calories, 54g of protein, and 36g of fat. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. This recipe is typical of Mexican cuisine. Head to the store and pick up avocado, green onions, lime juice, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.

Ingredients you will need

Salsa

Equipment you will use

Bowl

Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.

Ingredients you will need

Lime Juice

Whole Chicken

Cumin

Salt

Cooking Oil

Equipment you will use

Bowl

Heat oven to 375F. Spray 9-inch square pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

Frying Pan

Place chicken, skin sides up, in pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170F).

Ingredients you will need

Marinade

Whole Chicken

Juice

Bone

Equipment you will use

Oven

In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown.

Ingredients you will need

Tortilla Strips

Cooking Oil

Equipment you will use

Frying Pan

Serve chicken topped with salsa.

Ingredients you will need

Whole Chicken

Salsa

Serve with tortilla strips.

Ingredients you will need

Tortilla Strips

Equipment

Bowl

Oven

Frying Pan

Ingredients

Servings:

237milliliters

medium avocado, pitted, peeled and chopped 907grams

bone-in chicken breasts (about 48-inchs

flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips 1clove

garlic, finely chopped 59milliliters

medium green onions, sliced 1teaspoons

ground cumin 2teaspoons

finely chopped jalapeño chili 59milliliters

lime juice 1Tbsp

lime juice 0teaspoons

salt 1teaspoons

salt 355milliliters

medium tomatoes, seeded and chopped 59milliliters

vegetable oil 2Tbsps

vegetable oil

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. One wine you could try is Buena Vista Chateau Buena Vista Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 39 dollars.