Friday, May 17, 2013

Grilled Chicken with Avocado Tomato Salsa

I know it's a little early for grilled recipes, but because it is allergy awareness week this week I wanted to share a recipe that was free of the top 8 allergens.  You'll definitely want to try it this summer!  Here are a few other recipes that are allergy free:

 

 

 

(to make dairy free, toast on dry skillet instead of in butter)
 

And today's feature:


Grilled Chicken with Avocado Tomato Salsa

4 boneless skinless chicken breasts
1 clove garlic, minced
1/3 cup lime juice (about 3 limes)
1/2 tsp salt
1/2 tsp black pepper
1 Tbls olive oil

For the Salsa:
2 avocados, pitted and diced
2 tomatoes, diced (I used Roma’s)
3 Tbls onion, chopped
2 Tbls cilantro, chopped
1/2 tsp salt
1/2 tsp black pepper
1/2 lime, juiced
Lime wedges (optional)

In a large resealable plastic bag combine garlic, lime juice, salt, pepper and olive oil. Add chicken, and marinate for 20 minutes. Preheat grill to medium-high heat.  Grill chicken for about 6-7 minutes per side, or until cooked all the way through.  Meanwhile prepare the salsa.  Mix all the salsa ingredients together in a bowl. Stir until well combined. To serve, place about 1/4 cup of salsa over each chicken breast.  Garish with additional lime wedges if desired. Yield 4 servings

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