Grilled Chicken With Grapefruit Avocado Salsa Recipes

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GRILLED CHICKEN WITH AVOCADO SALSA



Grilled Chicken with Avocado Salsa image

Healthy Cilantro Lime grilled chicken breasts topped with fresh avocado salsa making this dish a DELICIOUS low-carb & Keto Dinner in under 30 minutes!

Provided by Layla

Categories     Dinner

Time 25m

Number Of Ingredients 16

1 1/2 pounds boneless skinless chicken breasts (or 4 chicken breasts)
2 garlic cloves finely minced
3 tablespoons olive oil
¼ cup cilantro (chopped)
Juice of 1 lime
1/2 tsp. cumin
½ tsp paprika
½ tsp salt (or to taste)
¼ tsp black pepper
2 avocados diced
2 small (or 1 large tomato) (chopped)
¼ cup red onion (chopped)
1 jalapeno (de-seeded and chopped (optional))
1/4 cup cilantro finely chopped
Juice of 1 lime
fresh cracked pepper & salt to taste

Steps:

  • In a large bowl, whisk all the ingredients for the marinade and set aside.
  • Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
  • Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

Nutrition Facts : ServingSize 1 serving (1/4th of the dish), Calories 468 kcal, Carbohydrate 12 g, Protein 39 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 501 mg, Fiber 7 g, Sugar 2 g

GRAPEFRUIT GRILLED CHICKEN



Grapefruit Grilled Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pink grapefruits
2 tablespoons brown sugar
1 tablespoon honey
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts, sliced in half horizontally

Steps:

  • Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.
  • Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into a bowl. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.
  • To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes. Cook's Note: Any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.
  • Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

GRILLED CUMIN CHICKEN BREASTS WITH AVOCADO SALSA



Grilled Cumin Chicken Breasts with Avocado Salsa image

Categories     Chicken     Quick & Easy     Backyard BBQ     Spice     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 4

3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
1 tablespoon vegetable oil
4 teaspoons ground cumin
Accompaniment: Avocado Salsa and corn tortilla chips

Steps:

  • Make salsa.
  • Prepare grill.
  • Pat chicken dry with paper towels. In a large bowl sprinkle chicken with oil, cumin, and salt and pepper to taste and rub mixture into skin. Grill chicken on an oiled rack 5 to 6 inches over glowing coals, turning once, until cooked through, about 7 minutes on each side.
  • Serve chicken with salsa and chips.

GRILLED TOFU WITH GRAPEFRUIT AND AVOCADO SALSA



Grilled Tofu with Grapefruit and Avocado Salsa image

Got this low fat, tasty main vegetarian recipe from a grocery store in Los Angeles. Presentation is beautiful, and it tastes as good as it looks. Try to marinate the tofu for as long as you can. Prep time includes minimal marinade time.

Provided by TishT

Categories     Oranges

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 11

2 packages firm tofu
2 texas star red grapefruits
3 navel oranges
4 teaspoons olive oil
3/4 teaspoon cayenne pepper
1/4 teaspoon salt, divided
1/2 red bell pepper, seeded and minced (about 1/2 cup)
1/4 red onion, minced (about 1/4 cup)
2 tablespoons fresh cilantro, minced and packed
1 bag florentine Baby Spinach, washed and dried when ready to cook
1/2 avocado, ripe but firm,diced just before cooking

Steps:

  • Drain the tofu packages and remove the tofu.
  • Slice the blocks horizontally so they are half their original height.
  • Cut the rectangles diagonally into 2 triangles each.
  • Set them on paper towels to drain while you prepare the marinade.
  • Halve one grapefruit and one orange and squeeze 1/2 cup of juice from each.
  • Stir in 1 Tbs of olive oil.
  • Dob the tops of the tofu with more paper towels.
  • Arrange the tofu in a single layer in a large dish.
  • Season with the cayenne pepper and 1/8 tsp salt.
  • Mix the marinade well and pour it over the tofu.
  • Cover with plastic wrap and allow to marinate over night or for at least several hours, turning once.
  • Make the salsa now if you have time.
  • Peel the remaining grapefruit and oranges.
  • Use a paring knife to remove the outer membrane.
  • Work over a bowl to catch the juices, and cut between the membranes to release the segments.
  • Repeat with the oranges.
  • Halve each fruit segment.
  • Add the diced bell pepper, red onion, and cilantro.
  • Season with remaining 1/8 tsp of salt.
  • Cover and refrigerate.
  • When you're ready to cook the tofu, heat a grill pan over high heat and add 1 tsp olive oil (or use a non-stick frying pan).
  • Add the tofu and marinade and cook about 3 minutes on each side, turning gently with tongs or a spatula.
  • Remove the tofu and add the spinach to the pan.
  • Stir it around briefly so it just wilts, about 1-2 minutes.
  • Arrange spinach in the center of 4 plates.
  • Lay 2 triangles of tofu on top.
  • Spoon grapefruit salsa around the tofu and garnish with fresh avocado chunks.

Nutrition Facts : Calories 208, Fat 8.9, SaturatedFat 1.3, Sodium 205.5, Carbohydrate 32.8, Fiber 8.1, Sugar 18.8, Protein 4.7

GRILLED CHICKEN WITH CHIPOTLE-AVOCADO SALSA



Grilled Chicken with Chipotle-Avocado Salsa image

Sneak in extra flavor by marinating chicken in taco seasoning blended with honey and lime before grilling. Fresh salsa makes a perfect pairing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 8

Number Of Ingredients 11

1 (1 oz) pkg. Old El Paso™ Taco Seasoning Mix
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
2 (3 to 3 1/2-lb.) quartered frying chickens (8 quarters), skin and fat removed if desired
1 medium tomato, chopped
1 medium avocado, pitted, peeled and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
1/2 teaspoon garlic salt
1 to 2 teaspoons chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)

Steps:

  • Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
  • When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
  • Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.

Nutrition Facts : Calories 440, Carbohydrate 8 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1/8 of Recipe, Sodium 370 mg, Sugar 5 g

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA



Grilled Chicken with Heirloom Tomato and Avocado Salsa image

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

1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¼ teaspoon chili powder
2 (6 ounce) skinless, boneless chicken breast halves
1 ½ tablespoons olive oil, divided
1 medium ripe avocado, diced
1 medium heirloom tomato, seeded and diced
½ small red onion, diced
1 teaspoon lime juice, or to taste
salt and ground black pepper to taste

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

GRILLED CHICKEN WITH GRAPEFRUIT AVOCADO SALSA



Grilled Chicken With Grapefruit Avocado Salsa image

Tender and juicy chicken drumsticks are accompanied by a refreshing fruity salsa. Enjoy! Prep time includes marinating time.

Provided by Starrynews

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

8 chicken drumsticks
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon fresh gingerroot, zested
1 garlic clove, minced
1 grapefruit, halved
1 avocado, chopped
1/2 teaspoon red pepper flakes (to taste)
1 small tomatoes, chopped
1/2 small onion, chopped
1/2 yellow bell pepper, chopped
2 tablespoons cilantro, chopped
1/2 lime, juice of

Steps:

  • Combine olive oil, lemon juice, ginger, and garlic in a large sealable plastic bag. Add chicken drumsticks and toss to coat. Allow to marinate for 20-30 minutes in refrigerator.
  • Cook chicken on grill over medium heat until cooked through, about 20 minutes or until meat thermometer reads 165°F Turn once halfway through.
  • While chicken is cooking, prepare the salsa. Gently remove the halved grapefruit pieces from the skin and place in a medium bowl. Add avocado, red pepper flakes, tomato, onion, yellow bell pepper, cilantro, and lime juice, and toss gently to combine.
  • Serve chicken with salsa.

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