Cilantro Lime Chicken with Avocado Salsa #paleo #glutenfree

Cilantro Lime Chicken with Avocado Salsa #paleo #glutenfree

Delicate Cilantro Lime Chicken made with a snappy marinade at that point barbecued to secure every one of the flavors. This paleo chicken formula is topped with a new lively Avocado Salsa – a sound, simple, 30 minute feast you'll adore. This formula has an aftertaste like. It's a crisp, light and brilliant top of flavor in your mouth.

The lime squeeze in this marinade formula kneads the meat. Which is the reason this plans works so well and keeps the chicken succulent and loaded up with that lime season. Simply recollect. When the chicken or any protein is on the flame broil, DO NOT FUSS WITH IT! Disregard it and let it cook and do it's thing.

The Avocado Salsa is smooth, lively from the lime juice and red wine vinegar, somewhat fiery from the red pepper chips, and completely compelling! The combo of the Grilled Chicken with the Avocado Salsa will destroy your taste buds!

Also try our recipe Grilled Keto Chicken Thighs with Maple Dijon

Cilantro Lime Chicken with Avocado Salsa #paleo #glutenfree


This paleo chicken recipe is topped with a fresh zesty Avocado Salsa - a healthy, easy, 30 minute meal you'll love.

Ingredients
Cilantro Lime Chicken:

  • 1.5 lb. boneless chicken breast
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt


Avocado Salsa:

  • 4 avocados, diced
  • 1/2 cup fresh cilantro, diced
  • 3 tablespoons lime juice
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove, minced
  • salt to taste


Instructions

  1. To a small bowl, add 1/4 cup of lime juice, olive oil, 1/4 cup of fresh cilantro, ground cumin, and 1/4 teaspoon of salt. Whisk until mixed.
  2. Add chicken and marinade to a large ziplock bag. Let chicken marinade for 15 minutes.
  3. Preheat grill to medium high heat (about 400 degrees). Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink. Remove and let sit.
  4. To make the avocado salsa: add avocado, 1/2 cup fresh cilantro, 3 tablespoons lime juice, red wine vinegar, red pepper flakes, garlic clove, and salt to a small bowl. Gently toss to mix.
  5. Top Cilantro Lime Chicken with fresh Avocado Salsa.


Read more our recipe : Spinach Ricotta Stuffed Peppers

Source : https://bit.ly/2zGmkaX

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