Cilantro Lime Grilled Chicken with Avocado Salsa


  • 4 Thin Boneless Skinless Chicken Breasts

For the Marinade

  • 2 cloves Garlic minced
  • 3 tbsp. Olive Oil
  • Juice of 1 Lime
  • ½ tsp. Ground Cumin
  • ½ tsp. Paprika
  • ½ tsp. Salt
  • ¼ tsp. Black Pepper
  • ¼ cup Finely Chopped Cilantro

For the Avocado Salsa

  • 2 Avocados diced
  • 2 Roma Tomatoes diced
  • 2 tbsp. Finely Chopped Cilantro
  • 2 tbsp. Diced Red Onion
  • 1 Jalapeño seeded and chopped finely (optional)
  • Juice of 1 Lime
  • Salt & Pepper


  • Prepare the marinade by whisking together the marinade ingredients. Pour over the chicken breasts in an air tight container or zip lock bag, massage the marinade into the chicken. Allow to marinate in the fridge at least for 4 hours or up to 12 hours. Grill the chicken breasts until no longer pink in the middle and temperature reaches at least 165 degrees.
  • Prepare the avocado salsa as close to serving time as possible so the avocados do not turn brown. Combine all avocado salsa ingredients in a small bowl to add to the top of the finished grilled chicken.
  • Please note if you do not have a grill, you can bake the chicken breasts on a baking sheet lined with foil at 400 degrees for about 30-40 minutes or until cooked through.