How To Make Grilled Cajun Chicken with Avocado Corn Salsa
A simple yet filling grilled recipe to add to your list. Well-seasoned chicken breasts coated with flavorful avocado corn salsa all in one delicious meal.
Serves:
Ingredients
- 4skinless chicken breastsboneless
- ¾tsppaprika
- ½tspgarlic powder
- ½cayenne pepperto taste
- ¼tsponion powder
- ¼tspdried thyme
- ¼tspdried oregano
- salt
- black pepperfreshly ground
- 1tbspolive oil
- 1 ear corngrilled or 3/4 cup frozen corn, thawed
- 1Romatomatodiced
- ⅓cupred bell pepperdiced, or green bell pepper
- ½avocadodiced
- 3tbspred onionchopped
- 2tbspcilantrochopped
- 1tbspfresh lime juice
- 1tbspolive oil
Instructions
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Preheat a grill over medium-high heat to about 425 degrees F.
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Pound thicker parts of chicken with the flat side of a meat mallet to even out their thickness.
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In a small bowl, whisk together paprika, garlic powder, cayenne pepper, onion powder, thyme, and oregano. Season with salt and pepper to taste.
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Brush both sides of chicken breasts lightly with olive oil then sprinkle both sides evenly with seasoning mixture. Grill until center registers 165 degrees F, for about 4 minutes per side.
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Meanwhile in a medium mixing bowl, toss together corn, tomato, bell pepper, avocado, red onion, cilantro, lime juice, and olive oil.
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Season with salt and pepper to taste.
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Let chicken rest off of grill 5 minutes tented with foil then serve warm with Avocado Corn Salsa.
Nutrition
- Calories: 561.46kcal
- Fat: 16.26g
- Saturated Fat: 2.97g
- Trans Fat: 0.03g
- Monounsaturated Fat: 7.32g
- Polyunsaturated Fat: 2.71g
- Carbohydrates: 37.52g
- Fiber: 8.18g
- Sugar: 13.98g
- Protein: 67.70g
- Cholesterol: 198.56mg
- Sodium: 1322.27mg
- Calcium: 90.35mg
- Potassium: 1709.78mg
- Iron: 4.82mg
- Vitamin A: 330.28µg
- Vitamin C: 202.32mg
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