Monday, July 19, 2010

Grilled Chicken with Avocado Salsa

Boy, was I overdue for a blog post or what?  :)  Thanks goes out to Tracee for the gentle reminder to keep up on it.  I have recently been enjoying many magazine recipes.  I have been looking at magazines in grocery stores, book stores, doctor's offices, etc. for new recipes.  And I have found some goooood ones!  Here is the first of many more to come.  :)  I have been wanting to give jicama another try (haven't tried it since last summer) and loved it in this recipe.  This chicken dish (from Light & Delish) was so refreshing and very tasty. 


Grilled Chicken with Avocado Salsa
2 large chicken breasts, cut in half lengthwise
1 lime
2 T. olive oil
1 c. cherry tomatoes, cut in half
2 red, orange or yellow bell peppers, cut into quarters
1 ripe avocado, cut into 1/2" chunks
1 c. chopped jicama
1/4 loosely packed fresh cilantro, chopped
1/8 t. ground red pepper (cayenne)

Prepare outdoor grill for direct grilling over medium heat.  Season chicken breasts with salt and pepper.  From lime, grate 1 1/2 t. peel and squeeze 3 T. juice in small bowl, combine peel, 1 T. juice, oil, 1/4 t. salt and 1/8 t. pepper.  Brush tomatoes and bell peppers with oil mixture and place in grill basket.  Grill 8-9 minutes or until veggies are browned and tender.  Place chicken on grill for 8-9 minutes or until browned on both sides and no longer pink inside.  While chicken and veggies are grilling, combine jicama, avocado, cilantro, cayenne, 1/4 t. salt and remaining 2 T. lime juice.  Serve chicken and vegetables with salsa.

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