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While we are celebrating summer here on Platter Talk with all the sangria, salads, and delicious pies, we can’t lose sight of grilling out!
We have several avocado recipes on Platter Talk and truthfully, we can’t get enough of this versatile power food.
We are all hearing the importance of “going green,” concerning the environment. We’re all for that, and preserving our planet is a priority that we firmly believe should be on the minds of all.
Lemon Caper Portabella Buttons are the perfect light and summery appetizer to accompany this grilled chicken Be sure to this a taste, you’re going to love it.
We took the whole going green concept and carried it over into another arena: our kitchen.
You already know this recipe is chock-full of creamy, green avocado. Let’s not forget the green goodness found in limes.
They’re at their peak right now, and we know of nothing that goes better with lime than some freshly chopped leaves of cilantro.
The beauty of this dish is that it’s fast to put together and quite simple to construct.
Platter Talk is on Parade! Stop by and see what we have put together for Parade Magazine.
Continuing with the green motif, we served this with some fresh cucumber shavings, dressed on the side with a little creamy dill vinaigrette.
The result of all this: Something we like to classify as Double D (DD) or, darn delicious. I hope you won’t take our word for it or our photos.
Instead, try this one for yourself and let us know what you think. Long live summer, and get your green on with this meal from the grill.
One last thing, if you’re looking for healthy chicken recipes, this Chicken Succotash is perfect for warm weather menus!
If you’ve tried this recipe for Homemade Bread or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious food and what we have cooking.
Other delicious chicken recipes
Cilantro-Lime Grilled Chicken with Avocado Salsa
Ingredients
for the chicken and marinade
- 4 6-8 oz chicken breasts boneless & skinless
- 2 limes juiced
- 2 tbsp olive oil
- 1 pinch kosher salt
for the avocado salsa
- 1 tomato roma, seeded & chopped
- 1 tbsp onion coarse chop
- ½ lime juiced
- 1 tbsp olive oil
- ½ tsp salt
- 1 tsp black pepper fresh ground
- 1 avocado peeled and diced
Instructions
for the chicken and marinade
- Preheat grill on high setting.
- Combine cilantro leaves and lime juice with olive oil and salt. Next, combine these in small food processor and process till cilantro is thoroughly chopped and blended with other ingredients. Transfer marinade to flat non-reactive marinading pan.
- Use a paper towel and pat dry the chicken breasts place in marinade for 3 to 5 minutes. While the chicken is marinading, prepare the salsa as described below.
- After marinading chicken, place breasts on hot grill. After 3 minutes, rotate meat 90 degrees to mark then reduced heat to low.Flip breasts after another three minutes. Grill until thoroughly cooked inside to an internal temperature of165 degrees F.
- Plate, marks side up, spoon salsa over each serving.
for the avocado salsa
- Combine all ingredients in small bowl, gently mixDon't have a grill? Use a grill pan, prepared with a non-stick spray, over medium heat on the stove top.While the chicken is grilling, intermittently spoon marinade over meat to help keep moist and add extra flavor.
Notes
While the chicken is grilling, intermittently spoon marinade over meat to help keep moist and add extra flavor.
Nutrition
