Grilled Chicken & Veggies with Avocado Salsa

Grilled Chicken & Veggies with Avocado Salsa


4 medium skinless, boneless chicken breast halves (1 1/2 lb)

3/4 tsp. salt, divided

1/4 tsp. ground black pepper, divided

1 to 2 limes

2 Tbsp olive oil

2 large tomatoes (10 to 12 oz each), cut crosswise into 1/2 inch thick slices

2 red, orange, and/or yellow peppers, each cut into quarters

1 ripe avocado, cut into 1/2 inch chunks

1 cup chopped jicama (10 to 12 oz)

1/4 cup loosely packed fresh cilantro leaves, chopped, plus additional leaves for garnish
1/8 tsp. cayenne (ground red) pepper


Preheat large ridged grill pan or prepare outdoor grill for direct grilling over medium heat.
Pound chicken to an even 1/2 inch thickness. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
From limes, grate 1 1/2 teaspoons of peel and squeeze 3 tablespoons of juice. In a small bowl, combine peel, 1 tablespoon juice, oil, 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.
Brush tomatoes and peppers with oil mixture and place on hot grill pan on rack. Place chicken on pan or rack. Cook chicken and vegetables 8 to 9 minutes, turning over once. Vegetables should be browned and tender. Chicken breasts should be browned on both sides and no longer pink throughout; instant-read thermometer inserted horizontally into thickest part should register 165°.
While vegetables and chicken are grilling, in medium bowl, stir together avocado, jicama, cilantro, cayenne, and remaining 1/4 teaspoons salt and 2 tablespoons lime juice. (Makes 2 1/2 cups salsa.)
Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.

Recipe Source:

The Good Housekeeping 400 Calorie Chicken ($14.95, Hearst Books, 2013)

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