Description
A summer favorite! Juicy seared chicken breasts topped with a cool, creamy avocado-cucumber salsa. Light, flavorful, and perfect for weeknights or cookouts.
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts (pounded to even ½-inch thickness if thick)
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Salt & pepper, to taste
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1 tbsp olive oil (or avocado oil)
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1 tsp garlic powder
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1 tsp paprika (optional, for color)
For the Salsa:
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1 large avocado, diced
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1 cup cucumber, diced (English or Persian preferred)
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Juice of 1 lime
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1 tbsp olive oil
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1 tbsp fresh cilantro or parsley, chopped (dill optional)
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Salt, to taste
Instructions
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Prep chicken: Pat dry, season with salt, pepper, garlic powder, and paprika.
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Cook chicken: Heat oil in a skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate to rest 5 minutes.
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Make salsa: While chicken rests, gently toss avocado, cucumber, lime juice, olive oil, herbs, and salt in a bowl. Dice avocado last to prevent browning.
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Serve: Place chicken on a platter or plates, spoon a generous amount of salsa on top, and enjoy immediately.
Serving Suggestions
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Low-carb: Serve over a bed of greens.
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Hearty: Spoon over cilantro-lime rice, quinoa, or couscous.
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Grill-friendly: Pair with grilled corn, zucchini, or asparagus.
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Garnish: Extra lime wedges, herbs, or a sprinkle of chili flakes.
Notes
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Protein swaps: Salmon, shrimp, scallops, or black bean burgers all work beautifully.
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Fruity twist: Add diced mango or peaches to the salsa.
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Spicy: Add jalapeño, serrano, cayenne, or chili powder to taste.
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Herb swaps: Mint, basil, or chives for a different aroma.