Chicken With Avocado Salsa Over Jasmine Rice Recipes

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CHICKEN WITH AVOCADO SALSA



Chicken with Avocado Salsa image

Combine everything you love about guac and salsa into this one, next-level topping for chicken.

Categories     Recipes

Time 25m

Yield 3

Number Of Ingredients 8

1 tbsp. extra-virgin olive oil, plus more for drizzling
3 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
2 avocados, diced
2 tomatoes, diced
1/4 red onion, finely chopped
Juice of 1 lime

Steps:

  • In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook 10 minutes, then flip and season with more salt and pepper. Cook until golden and no longer pink, 8 to 10 minutes more.
  • Meanwhile, make avocado salsa: In a medium bowl, combine avocado, tomato, red onion, and lime juice. Season with salt and drizzle with olive oil. Stir until combined.
  • Spoon salsa over chicken and serve.

GRILLED CHICKEN WITH AVOCADO SALSA



Grilled Chicken with Avocado Salsa image

Perfectly grilled chicken served up with a fresh and vibrant avocado salsa, it's the perfect warm weather dinner! This Mexican inspired chicken dish is ready to serve in 30 minutes and is super easy to make.

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 15

4 chicken breasts
3 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon cumin
½ teaspoon paprika
1/2 teaspoon salt
¼ teaspoon pepper
2 avocados (diced)
2 roma tomatoes (diced)
¼ cup chopped red onion
¼ cup chopped cilantro
1 jalapeno (seeded and diced)
1 clove garlic (minced)
2 tablespoons lime juice
Salt and pepper

Steps:

  • Stir together the olive oil, lime juice, cumin, paprika, salt and pepper in a large bowl. Add in the chicken and toss to coat.
  • Heat the grill to medium-high heat. Once heated, place the chicken on the grill and cook for about 15-20 minutes total, flipping halfway through.
  • Stir together the avocado salsa ingredients. Serve the chicken topped with the salsa and an extra sprinkle of cilantro. Enjoy!

Nutrition Facts : Calories 500 kcal, Carbohydrate 13 g, Protein 51 g, Fat 28 g, SaturatedFat 4 g, Cholesterol 145 mg, Sodium 855 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

CHILE CHICKEN WITH JASMINE RICE



Chile Chicken with Jasmine Rice image

Provided by Food Network

Categories     main-dish

Time 49m

Yield 2 servings

Number Of Ingredients 16

12 ounces jasmine or basmati rice, washed until the water runs clear
2 cups boiling water
4 cloves garlic, crushed and finely chopped
2 tomatoes, sliced
1 (1-inch) piece fresh ginger, peeled, sliced and finely chopped
1 medium red chile, seeded and finely chopped
1/2 red pepper, seeded and sliced into strips
5 tablespoons water
2 tablespoons tomato ketchup
1 teaspoon light brown sugar
1 tablespoon groundnut oil (peanut)
9 ounces skinless chicken breasts, sliced
1 zucchini, sliced into strips
1/2 red bell pepper, seeded and sliced into strips
2 tablespoons light soy sauce
2 large spring onions (green), sliced lengthwise

Steps:

  • For the rice: Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes. Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
  • For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.
  • For the chicken: Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
  • Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.

CHICKEN WITH AVOCADO SALSA OVER JASMINE RICE



Chicken With Avocado Salsa over Jasmine Rice image

Make and share this Chicken With Avocado Salsa over Jasmine Rice recipe from Food.com.

Provided by nycbabs

Categories     Mexican

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
2 boneless skinless chicken breast halves
2 tablespoons olive oil
1 avocado
1/2 red onion, chopped
2 plum tomatoes, seeded and chopped
1 lime
1 cup jasmine rice, cooked

Steps:

  • Cook Jasmine rice: Mix 1/2cup of rice with 3/4 cup of water, salt and butter. Bring to boil, cover and cook for 10 minute Remove from heat and let sit for 5 minute Fluff before serving.
  • Salsa: Halve the avocado lengthwise. Slice one half (save for garnish) and roughly chop the other half. Core the plum tomatoes, and roughly chop. Slice and chop the onion into similar sized pieces. Mix all in a bowl. Cut 2 wedges out of lime and juice the rest. Add the lime juice to the bowl and season to taste with salt and pepper. Set aside.
  • Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl. Rub evenly into the chicken breasts.
  • Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side.
  • To Plate: Place chicken on top of 1/2 cup rice. Top with avocado salsa. Place sliced avocado and lime wedges for garnish.

Nutrition Facts : Calories 790.6, Fat 32.1, SaturatedFat 4.8, Cholesterol 75.5, Sodium 1318.4, Carbohydrate 93, Fiber 11.6, Sugar 4, Protein 34.5

CRISPY CHICKEN PARMESAN WITH AVOCADO SALSA



Crispy Chicken Parmesan with Avocado Salsa image

One fan's husband liked this Crispy Chicken Parmesan with Avocado Salsa so much that he asked for it twice in one week.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/3 cup dry bread crumbs
1/3 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup KRAFT Real Mayo
1/2 tsp. chili powder
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 Tbsp. olive oil
1/2 cup chopped avocados
1/2 cup tomatillo salsa
1/2 cup chopped tomatoes

Steps:

  • Combine bread crumbs and 1/4 cup cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with bread crumb mixture.
  • Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Meanwhile, mash avocados with salsa.
  • Place chicken on serving plate; top with avocado mixture, tomatoes and remaining cheese.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

CHICKEN WITH PEACH-AVOCADO SALSA



Chicken with Peach-Avocado Salsa image

This super fresh dinner is pure summer-juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. -Shannon Roum, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 medium peach, peeled and chopped
1 medium ripe avocado, peeled and cubed
1/2 cup chopped sweet red pepper
3 tablespoons finely chopped red onion
1 tablespoon minced fresh basil
1 tablespoon lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon grated lime zest
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • For salsa, in a small bowl, combine peaches, avocado, red pepper, onion, basil, lime juice, hot sauce, lime zest, 1/4 teaspoon salt and 1/4 teaspoon pepper., Sprinkle chicken with remaining salt and pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, about 7-9 minutes longer. Serve with salsa.

Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

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