Fiesta Chicken Breasts With Tomato Avocado Salsa Recipes
FIESTA CHICKEN BREASTS WITH TOMATO-AVOCADO SALSA
Tomato-avocado salsa adds a delicious flavor to a hearty chicken dish - great for dinner. Perfect if you love Mexican cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
- Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
- In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.
Nutrition Facts : Calories 500, Carbohydrate 32 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 1/2 g
FIESTA CHICKEN AND BLACK BEANS
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
- Divide chicken among serving plates; top with black bean mixture. Serve warm.
GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA
A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.
Provided by tcasa
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
- Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
- Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
- Slice chicken and top with salsa.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g
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