To use some of those homegrown tomatoes up, make this simple and cool summer dinner. Quick and delicious meal. I used heritage tomatoes because that is what we grow, but you could use any kind.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 8 g |
| Protein | 39 g |
| Saturated Fat | 5 g |
| Sodium | 821 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |