Chili Marinated Grilled Chicken Breasts with Avocado Salsa (Serves 4)
Recipe from Phillis Carey
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 serrano chili, minced
1 clove garlic, minced
1 tsp. chili powder
3 Tbsp. fresh lime juice
4 Tbsp. vegetable oil
1 plum tomato, seeded and diced
2 Tbsp. minced red onion
2 Tbsp. fresh lime juice
1 Tbsp. pickled jalapeños
1 tsp. vegetable oil
Salt to taste
1. Trim chicken and pound to an even 1/2-inch thickness. Season chicken to taste with salt and pepper and place in a flat baking dish. In a small bowl, combine the chili, garlic, chili powder, lime juice and oil. Pour over the chicken, turning to coat. Let stand for 30 minutes or cover and refrigerate for 2 to 3 hours.
2. Halve, pit and peel the avocado. Dice the avocado and place in a strainer; rinse lightly with cold water that touches all sides of the avocado. Toss avocado with tomatoes, onion, pickled jalapeños, lime juice, oil and salt to taste. Serve immediately or cover and refrigerate up to 4 hours.
3. Remove chicken from marinade and grill for 3 to 5 minutes per side or until cooked through. Serve chicken topped with Avocado Salsa.
Turns out, all of it tasted great as leftovers! I had everything for lunch on Sunday and was quite pleased with my meal.
Sunday night we went with a bunch of friends to the Rolling Stones concert at Petco Park! We stopped first at Soleil@k for dinner. We shared an order of Buffalo Wings:
Pretty good but not as good as the ones Alicia and I make!
Next up were the Cheese Steak Fries with Dijon Aioli and Green Onion:
Pretty good! This was followed by fish tacos that somewhere did not get photographed. Oh, I know why…the service was Incredibly slow there and we were in a hurry to leave so I scarfed them down as soon as they arrived. They were average anyway.
I definitely went to bed WAY past my bedtime that night (morning). Ugh.
I was the laziest person yesterday. I did nothing basically but make sure my family ate breakfast, lunch and dinner. My lunch was pretty amazing though:
I cut up leftover Chili Marinated Chicken and threw it in a salad along with leftover avocado salsa, a hardboiled egg, cucumbers, red onions and Girard’s Light Champagne Vinaigrette.
Dinner was leftover Lasagna Bolognese and a Caesar salad.
Thank goodness for leftovers. Sometimes at least.
I took the kids to school then went to Cardio Strength class. I was feeling a bit sluggish but powered through anyway. I felt much better afterwards!
I ran errands and stopped for lunch at Subway.
Turkey and avocado on wheat with lots of buffalo sauce. :)
*Apologies on the weird cropping of the photos...issues with the blog tonight. :(
Did you host/attend any Memorial Day Weekend barbecues?