This Coriander Lime Chicken with chunky Avocado Salsa is the perfect meal to start the week off right. Double the recipe to have leftovers and set yourself up for a couple of days of extra meal ideas. You could honestly put this avocado salsa on everything — it just tastes too good not to!
What You Will Need
Chicken
- 2 tablespoons ground coriander
- ¼ cup freshly squeezed lime juice
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons garlic power
- 3 large chicken breasts, sliced horizontally (parallel to the cutting board) into 2 thin pieces
Salsa
- 1 cup chopped tomato
- 2 tablespoons minced yellow or red onion
- 2 teaspoons lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 avocado, peeled and diced
How To Prepare
- Combine the coriander, lime juice, olive oil, salt and garlic powder in a large zipper-close bag. Add the thin chicken breast pieces and allow to marinate for 5 minutes.
- Meanwhile, heat a large cast iron skillet over medium-high heat. Discard the marinade and place three of the chicken pieces into the pre-heated pan. Cook for 2-3 minutes per side until golden brown and cooked through. Remove the cooked chicken and set aside. Repeat with remaining three pieces of chicken.
- While the chicken is cooking, prepare the salsa by combining the tomatoes, onion, lime juice, salt and pepper in a large bowl. Use a wooden spoon to gently fold in the diced avocado. Arrange the cooked chicken pieces on a platter and top with the salsa. Serve hot.
Note: Make chicken tacos with the leftover chicken. Enjoy the leftover salsa with chips or put on top of scrambled eggs for breakfast. If you decide to make rice to serve with the chicken, then you can use the left over rice to make fried rice later in the week! Not only does this recipe work for one night of having dinner covered, but multiple evenings with use of the leftovers. We couldn't be happier.
Article Source: The Wanderlust Kitchen
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