Best 6 Grilled Cumin Chicken Breasts With Avocado Salsa Recipes

Indulge in the tantalizing flavors of Grilled Cumin Chicken Breasts with Avocado Salsa, a culinary masterpiece that combines succulent chicken with a vibrant avocado salsa. This delectable dish is a perfect balance of savory and refreshing, making it an ideal choice for a healthy and flavorful meal. The chicken breasts, marinated in a blend of cumin, paprika, garlic, and olive oil, are grilled to perfection, resulting in a tender and juicy interior with a slightly charred exterior. The avocado salsa, prepared with ripe avocados, tomatoes, onions, cilantro, and lime juice, adds a burst of freshness and creaminess to complement the grilled chicken. Accompanied by a side of fluffy rice or grilled vegetables, this dish promises a satisfying and unforgettable dining experience.

In addition to the main recipe, the article also includes variations to cater to diverse preferences and dietary restrictions. For those who prefer a spicier kick, a recipe for a spicy avocado salsa is provided, featuring the addition of jalapenos and chili powder. For those seeking a vegetarian option, a recipe for grilled cumin-marinated tofu is included, offering a plant-based alternative with the same flavorful marinade.

Furthermore, the article provides a comprehensive guide to grilling chicken breasts, ensuring perfectly cooked chicken every time. It covers essential aspects such as selecting the right chicken breasts, preparing the grill, and monitoring the cooking process. With its detailed instructions and helpful tips, this guide empowers home cooks to achieve grilling success and create mouthwatering chicken dishes.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

CUMIN RUBBED CHICKEN WITH AVOCADO SALSA

Cumin Rubbed Chicken with Avocado Salsa image

Browned chicken breasts with cumin are served with a chunky salsa made with avocado, cucumber, tomato and fresh cilantro.

Provided by Avocados from Mexico

Categories Trusted Brands: Recipes and Tips Avocados from Mexico

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon salt, divided
½ teaspoon cumin
¼ teaspoon ground red pepper, or more to taste
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
1 cup chopped tomato
½ cup diced cucumber
¼ cup diced red onion
¼ cup chopped fresh cilantro
2 tablespoons lime juice

Steps:

In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
In large non-stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
Serve over cumin-rubbed chicken with whole grain couscous or rice, if desired.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 8.6 g, Cholesterol 65.9 mg, Fat 12.4 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 1.9 g, Sodium 663.7 mg, Sugar 2.4 g

GRILLED CHICKEN BREAST WITH AVOCADO CORN SALSA

Grilled Chicken Breast with Avocado Corn Salsa image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 ear corn, roasted
1 avocado, diced
1/4 cup minced red onion
1/4 cup minced red bell pepper
1/2 teaspoon minced garlic
2 dashes hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon chili powder
3 tablespoons chopped cilantro
1 tablespoon lime juice
4 boneless chicken breasts
1 cup lemon juice
Olive oil as needed
Salt and pepper

Steps:

Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated.
The recipe for salsa should not be made a day in advance, as the avocado will turn brown.
Preheat grill or broiler.
Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Serve with Avocado Corn Salsa.

GRILLED CHICKEN WITH SALSA

Grilled Chicken with Salsa image

I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings (3 cups salsa).

Number Of Ingredients 17

Ingredients

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

Steps:

In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

FIESTA CHICKEN BREASTS WITH TOMATO-AVOCADO SALSA

Fiesta Chicken Breasts with Tomato-Avocado Salsa image

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

Ingredients

2 medium tomatoes, seeded and chopped (1 1/2 cups)
1 medium avocado, pitted, peeled and chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
1 to 2 tablespoons lime juice
1 1/2 teaspoons finely chopped jalapeño chili
1 clove garlic, finely chopped
1/4 teaspoon salt
4 bone-in chicken breasts (about 2 lb)
1/4 cup lime juice
1/4 cup vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons vegetable oil
4 flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips

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

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

Ingredients

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

Tips:

Choose the right chicken breasts. Boneless, skinless chicken breasts are best for this recipe. They cook quickly and evenly, and they're easy to slice.
Use a sharp knife to score the chicken breasts. This will help the marinade penetrate the chicken and flavor it more evenly.
Don't overcook the chicken. Chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. Overcooking will make the chicken dry and tough.
Make the avocado salsa ahead of time. This will give the flavors time to meld and develop. You can store the salsa in the refrigerator for up to 3 days.
Serve the chicken with your favorite sides. Grilled cumin chicken breasts go well with rice, quinoa, roasted vegetables, or a simple salad.

Conclusion:

Grilled cumin chicken breasts with avocado salsa is a healthy and flavorful dish that's perfect for a weeknight dinner. The chicken is marinated in a blend of cumin, garlic, and yogurt, then grilled until cooked through. The avocado salsa is a refreshing and creamy complement to the chicken. This dish is sure to be a hit with your family and friends.