Best 5 Lemon Chicken With Avocado Corn Salsa Recipes
**Lemon Chicken with Avocado Corn Salsa: A Delightful Fusion of Flavors**
Are you ready for a tantalizing culinary journey that blends the zesty brightness of lemon with the creamy richness of avocado and the vibrant sweetness of corn? Look no further than our delectable Lemon Chicken with Avocado Corn Salsa recipe. In this dish, tender and succulent chicken breasts are marinated in a delightful blend of lemon juice, garlic, herbs, and spices, then roasted to perfection. The result is a symphony of flavors that will tantalize your taste buds. Perfectly complementing the chicken is our irresistibly creamy Avocado Corn Salsa. Fresh avocados, sweet corn, crisp red onions, and a hint of jalapeño come together in a harmonious blend of textures and flavors. This dynamic duo is sure to become a favorite in your kitchen, whether you're hosting a dinner party or enjoying a casual weeknight meal. Read on for our detailed recipe instructions and get ready to embark on a culinary adventure that will leave you craving for more.
LEMON CHICKEN WITH AVOCADO-CORN SALSA
Grilled chicken cutlets are even healthier when they're accompanied by an avocado salsa with protein-packed beans and fiber-rich corn.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Combine chicken with 2 tablespoons each oil and lemon juice. Marinate in refrigerator for at least 1 hour (or up to 3).
- Stand an ear of corn on one end, and using a serrated knife, cut off kernels; repeat (you should have 1 cup total).
- Heat 1 tablespoon oil in a skillet over medium heat. Add corn, chiles, and ginger, and cook until softened, 3 to 4 minutes. Let cool.
- Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill chicken, flipping once, about 5 minutes per side. Remove from heat.
- Stir together beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes and avocados. Season with salt and pepper, and stir gently to combine.
- Toss arugula with remaining 2 teaspoons each oil and lemon juice.
- Divide arugula among plates, and top with chicken and avocado-corn salsa.
Nutrition Facts : Calories 166 g, Cholesterol 2 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 72 g
GRILLED CHICKEN BREAST WITH AVOCADO CORN SALSA
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
LEMON CHICKEN WITH AVOCADO-CORN SALSA
Make and share this Lemon Chicken With Avocado-Corn Salsa recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine chicken with 2 Tbps. each oil and lemon juice. Marinate in refrigerator for at least 1 hour, or up to 3.
- Stand an ear of corn on one end and use a serrated knife, cut off kernels; repeat (you should have 1 cup).
- Heat 1 tablespoons oil in a slillet over medium heat. Add corn, chilies, and ginger and cook until softened, 3-4 minutes. Let cool.
- Preheat grill to medium, Grill chicken, flipping once, about 5 minutes per side. Remove form heat.
- Stir together beans, onion, corn mixture, lime juice, and 1 tablespoons oil. Add tomatoes and avocadoes. Season with salt and pepper and stir gently to combine.
- Toss arugula with remaining 2 teaspoons oil and lemon juice.
- Divide arugula among plates and top with chicken and avocado-corn salsa.
- DELICIOUS!
Nutrition Facts : Calories 409.1, Fat 30.3, SaturatedFat 4.2, Sodium 319.9, Carbohydrate 34.7, Fiber 10.8, Sugar 5.2, Protein 7.3
AVOCADO CORN SALSA
People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.
Provided by BARBARA VINSON
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 8h30m
Yield 32
Number Of Ingredients 12
Steps:
- In a large bowl, mix corn, olives, red bell pepper and onion.
- In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
- Stir avocados into the mixture before serving.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 6.1 g, Fat 6.5 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 73.3 mg, Sugar 0.9 g
LEMON CHICKEN WITH AVOCADO-CORN SALSA
Avocados in the salsa supply a generous portion of monounsaturated fat and fiber. If fresh corn is not in season, opt for frozen; it will taste better and have more nutrients than any "fresh" corn in the grocery store.
Yield serves 4
Number Of Ingredients 13
Steps:
- Combine chicken with 2 tablespoons each oil and lemon juice in a shallow baking dish. Cover and marinate in refrigerator for 1 to 3 hours, turning once.
- Working in a large bowl, stand each ear of corn on its flat end; shave off kernels with a serrated knife (to yield about 1 cup total).
- Heat 1 tablespoon oil in a medium skillet over medium. Add corn kernels, chiles, and ginger; cook, stirring frequently, until softened, 3 to 4 minutes. Let cool.
- Heat a grill (or grill pan) to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grates for just 6 to 8 seconds). Grill chicken until lightly browned and cooked through, about 5 minutes per side. Remove from heat.
- Stir together black beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes, avocados, and 1/2 teaspoon salt (or to taste); season with pepper, and stir gently to combine.
- Toss arugula with remaining 2 teaspoons each oil and lemon juice. Divide evenly among plates, and top with chicken and avocado-corn salsa. Serve immediately.
- (Per Serving)
- Calories: 524
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Cholesterol: 68mg
- Carbohydrates: 29g
- Protein: 34g
- Sodium: 244mg
- Fiber: 11g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
- Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If possible, use organic ingredients to avoid pesticides and herbicides.
- Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Make the salsa ahead of time: The avocado corn salsa can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to serve the dish.
- Serve the dish immediately: Lemon chicken with avocado corn salsa is best served immediately after it is cooked. This will ensure that the chicken is juicy and the salsa is fresh.
Conclusion:
Lemon chicken with avocado corn salsa is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the salsa is refreshing and tangy. This dish is sure to be a hit with your family and friends.
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