Avocado Salsa Grilled Chicken

Perfect weekend grilling—bright, fresh, and simple. This grilled chicken topped with a zesty avocado salsa is a crowd-pleaser that’s easy to prepare and full of flavor. Invite friends and family and enjoy!

Makes 4 servings

Ingredients:

• 1/4 cup fresh lemon juice
• 1/4 cup raw honey
• 4 fresh garlic cloves, minced
• 2 Tbsp avocado oil (or olive oil)
• Sea salt and black pepper, to taste
• 4 boneless, skinless chicken breasts (about 1.5 lbs.)
• 4 slices mozzarella or Swiss cheese (optional)
• 1 large ripe avocado, diced
• 2 medium tomatoes, diced
• A small handful fresh chopped basil or cilantro

Instructions:

1. In a medium glass bowl whisk together the lemon juice, honey, minced garlic, oil, and a pinch of sea salt and pepper.

2. Add the chicken to the bowl, turning to coat each piece thoroughly in the marinade.

3. Cover and refrigerate the chicken for about 30 minutes to let the flavors develop.

4. While the chicken marinates, make the avocado salsa: combine the diced avocado, diced tomatoes, chopped basil (or cilantro), and season with salt and pepper to taste. Set aside.

5. Preheat the grill to medium-high heat. Grill the chicken 5–6 minutes per side, or until it is cooked through and juices run clear.

6. As soon as the chicken comes off the grill, top each breast with a slice of mozzarella (if using) and spoon the avocado salsa over the top.

7. Serve immediately and enjoy!

❤ Rachel

Avocado Salsa Grilled Chicken Recipe

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Ingredients

• 1/4
  cup
  fresh lemon juice
• 1/4
  cup
  raw honey
• 4
  fresh garlic cloves, minced
• 2
  Tbsp
  avocado oil (or olive oil)
• Sea salt and pepper to taste
• 4
  boneless skinless chicken breasts (about 1.5 lbs.)
• 4
  slices
  mozzarella or Swiss (optional)
• 1
  large ripe avocado, diced
• 2
  medium tomatoes, diced
• A small handful fresh chopped basil or cilantro

Instructions

• Whisk the lemon juice, honey, garlic, oil, salt, and pepper in a medium glass bowl.
• Add the chicken and turn to coat each piece evenly in the marinade.
• Cover and refrigerate for about 30 minutes.
• Prepare the avocado salsa by combining diced avocado, tomatoes, and chopped basil or cilantro. Season with salt and pepper and set aside.
• Heat a grill to medium-high. Grill the chicken 5–6 minutes per side, until cooked through.
• Top each hot chicken breast immediately with cheese (if using) and spoon the avocado salsa over the top. Serve right away.

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