About the Recipe
Make the most of avocados when they are in season with this recipe!
Ingredients
2 avocados ripe, but firm
2 tablespoons lime juice divided
1 tablespoon olive oil divided
salt and pepper to taste​
4 chicken breasts
1 t garlic powder
1 t onion powder
1 pint cherry tomatoes
½ red onion medium, diced
½ c feta cheese crumbled
½ bunch of coriander chopped
Cut the avocado in wedges and gently rub them with lime juice, olive oil, salt and pepper.
Preparation
Heat a grill pan or an outside grill over medium-high heat. Grill the avocado wedges for 2-4 minutes per side, or until grill marks are visible. Set aside.
Meanwhile, drizzle the chicken with ½ tablespoon of olive oil. Sprinkle with the seasonings, and toss well to completely coat.
Add the chicken to the preheated grill and cook for 6-8 minutes per side, or until cooked through and the internal temperature reaches 75C (165F). Once the chicken is done allow it to sit for a few minutes, then slice it.
To a large salad bowl add the chopped veggies, avocado and top with the grilled chicken. Drizzle with olive oil, lime juice and season with salt and pepper. Crumble feta cheese over and garnish with freshly chopped coriander. Toss and serve!
Notes
Store the leftovers in an airtight container in the refrigerator for up to four days.
Swap the chicken breast with boneless chicken thighs if you would like.
Use leftovers for lunch by using as a filling for a sandwich or wraps.
Enjoy this salad with cauliflower lime rice.