Grilled Chicken with Tomato and Avocado Salsa Recipe

Chicken breasts: The main protein of the dish, providing a lean and hearty base.

Olive oil: Used to coat the chicken, adding moisture and a rich flavor.

Garlic powder: Adds a subtle, savory depth to the chicken seasoning.

Paprika: Provides a smoky, slightly sweet flavor and a beautiful color.

Salt: Enhances the overall flavor of both the chicken and the salsa.

Black pepper: Adds a mild heat and complexity to the seasoning.

Tomatoes: Fresh and juicy, they form the base of the salsa.

Avocado: Adds a creamy texture and rich flavor to the salsa.

Red onion: Provides a sharp, tangy bite to balance the salsa.

Lime juice: Adds a refreshing, tangy acidity to the salsa.

Cilantro: Brings a fresh, herbal note to the salsa.

When grilling chicken breasts, ensure they are of even thickness for uniform cooking. If needed, use a meat mallet to pound them to an even thickness. This helps prevent the thinner parts from drying out while waiting for the thicker parts to cook through. Additionally, let the grilled chicken rest for a few minutes after removing it from the grill to allow the juices to redistribute, resulting in a more flavorful and moist dish.

• Chicken breasts - Substitute with tofu: Tofu is a great plant-based protein that can be grilled similarly to chicken.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and health benefits.

• Garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile.

• Paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity.

• Salt - Substitute with soy sauce: Soy sauce adds umami and saltiness.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable.

• Tomatoes - Substitute with red bell peppers: Red bell peppers provide a similar color and crunch.

• Avocado - Substitute with mango: Mango adds a sweet and creamy texture.

• Red onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor.

• Lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness.

• Cilantro - Substitute with parsley: Parsley offers a fresh and slightly peppery flavor.

• Salt - Substitute with sea salt: Sea salt provides a more complex flavor profile.

• Allow the grilled chicken to cool to room temperature before storing. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled chicken breasts in an airtight container or wrap them tightly in plastic wrap. For added protection, you can also wrap them in aluminum foil.
• Store the chicken in the refrigerator for up to 3-4 days. Ensure the temperature of your fridge is set to 40°F (4°C) or below to keep the chicken fresh.
• For longer storage, freeze the grilled chicken. Place the wrapped chicken breasts in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label the container with the date.
• The chicken can be frozen for up to 2-3 months. When ready to use, thaw the chicken in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the chicken breasts on a baking sheet and cover with aluminum foil to retain moisture. Heat for about 20 minutes or until warmed through.
• The tomato and avocado salsa is best enjoyed fresh. However, if you need to store it, place the salsa in an airtight container and refrigerate for up to 1-2 days.
• To prevent the avocado from browning, you can add an extra squeeze of lime juice before storing. This helps maintain the vibrant color and fresh taste.
• When ready to serve, give the salsa a gentle stir to redistribute the flavors. If the avocado has browned slightly, you can remove the top layer before serving.

• Preheat your oven to 350°F (175°C). Place the leftover grilled chicken on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until the chicken is warmed through.

• For a quicker method, use a microwave. Place the chicken breasts on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, slice the chicken into smaller pieces. Heat a skillet over medium heat, add a splash of olive oil, and sauté the chicken pieces for about 5-7 minutes, stirring occasionally until heated through.

• To reheat the tomato and avocado salsa, it's best to keep it at room temperature. If it has been refrigerated, let it sit out for about 15-20 minutes before serving to bring it back to its fresh state. Avoid microwaving the salsa as it can make the avocado mushy.

• For a refreshing twist, you can also serve the grilled chicken cold, sliced over a bed of mixed greens with the salsa as a vibrant dressing. This method requires no reheating and makes for a delightful, quick meal.

• Grill: Used to cook the chicken breasts to perfection, giving them a smoky flavor and beautiful grill marks.

• Mixing bowl: Essential for combining the olive oil, garlic powder, paprika, salt, and pepper to create the marinade for the chicken.

• Tongs: Handy for flipping the chicken breasts on the grill to ensure even cooking on both sides.

• Knife: Necessary for dicing the tomatoes, avocado, and finely chopping the red onion.

• Cutting board: Provides a safe and stable surface for cutting the vegetables and avocado.

• Measuring spoons: Used to measure out the olive oil, garlic powder, paprika, salt, pepper, and lime juice accurately.

• Mixing bowl: Another one for preparing the tomato and avocado salsa by combining all the ingredients.

• Spoon: Useful for mixing the salsa ingredients together evenly.

• Serving platter: Perfect for presenting the grilled chicken topped with the fresh salsa.

Marinate in advance: Prepare the chicken breasts with the olive oil and spice mixture the night before to save time on the day of cooking.

Pre-chop ingredients: Dice the tomatoes, avocado, and red onion ahead of time and store them in airtight containers.

Use a grill pan: If you don't have an outdoor grill, a grill pan can be used on the stove to cook the chicken quickly and efficiently.

Batch cooking: Grill extra chicken breasts and store them for future meals, saving time on busy days.

Quick cleanup: Line your grill or grill pan with aluminum foil for easy cleanup after cooking.