Recipe by Avocados from Mexico
"Browned chicken breasts with cumin are served with a chunky salsa made with avocado, cucumber, tomato and fresh cilantro."
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ground red pepper, or more to taste
4 (4 ounce)
boneless skinless chicken breast halves
fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
diced red onion
chopped fresh cilantro
FABULOUS! I have to admit I was a little skeptical of this recipe because there are so few ingredients that go into seasoning the chicken. I expected it to be bland. Was I surprised! I wouldn't change a thing, and I'll definitely be making this again. The salsa is also very flavorful and refreshing. NOTE: There is lime juice listed in the ingredients, but not mentioned in the directions. The juice likely goes in the salsa, but I had omitted it at first since I was following the directions. It wasn't until halfway through my meal that I realized I hadn't used lime juice, then added it to the salsa. I have to say the salsa is good either way. I served the chicken over lime-cilantro rice. Yummy!
Yum, yum! I love cumin, so the chicken was good, though it would work better to pound the pieces to an even thickness. But, let me tell you about that salsa! It was delicious! I wondered about using cucumbers, I'd never thought about mixing them with avocado. Something about the crunch, added to the creamy avocado, with a bit of lime juice and salt--this was not just a salsa. It was a side! I could easily do this as a salad on lettuce for lunch, even without the chicken. This will be even better a bit later in the season, when cucumbers are sweeter and tomatoes are at their peak! Will definitely do again!
This was the single greatest chicken recipe I have ever eaten in my entire life. Followed it exactly. Served the salsa over a rice/quinoa mix. New favorite meal.
This is a nice, light summer recipe. I just drizzled evoo on thin chicken cutletes and brushed until even, sprinked the seasonings on, and repeated on the other side. Hubs grilled until crispy. I prepared the salsa without cuke, just not a fan, and added a drizzle of evoo and squeeze of lime, S & P. Thanks for sharing the recipe!
Wow, one of the best recipes I've tried off allrecipes. I can't rave about this dish enough! I served it with cilantro-lime rice (Texmati rice, butter, fresh lime juice, chopped cilantro) and the combination of flavors and textures was out of this world. The avocado salsa MAKES this dish. I seeded both the tomato and the cucumber and it turned out perfectly. This salsa would also be good by itself just eaten with tortilla chips or as a burrito with some black beans and cilantro-lime rice wrapped in a flour tortilla. Just amazing flavors.
This recipe is fantastic! We used a mixture of chicken thighs and breasts because we have some dark meat lovers in our house. I grilled the chicken on the BBQ instead of frying it in the pan, but used the olive oil lightly brushed on the chicken before rubbing it with the seasonings. I could not find the ground red pepper at my grocery store so I just used red pepper flakes and tried to crush them up as best I could. It was a bit spicy but we love spicy so all was good! I adore avocados so I doubled the avocado in the salsa, and only used a couple of tablespoons of cilantro since I am very sensitive to its strong flavor. Love this dish - the spicy chicken contrasting with the cool and creamy avocados! Delish!
Mmmm good! I made 1 1/2 times the avocado salsa and use tenderloins instead of chicken breast since that's what I had in the fridge. We had this for diner with cilantro rice mixed with black beans.
This was a very refreshing dinner for a summer night. Served it with Black Bean and Couscous Salad that I made with pearl barley because I didn't have couscous :)
* Percent Daily Values are based on a 2,000 calorie diet.
Cumin Rubbed Chicken with Avocado Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
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