Chicken Avocado Recipe
Make Chicken Avocado Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Avocado Topping
Serving & Garnish
Method
Chicken & Marinade
- 1
Prepare chicken
Pat the chicken breasts dry with paper towels. If very thick, slice each breast horizontally to make two thinner cutlets (about 1/2 inch thick) so they cook evenly.
- 2
Make marinade
In a bowl combine 1 tablespoon olive oil, 2 tablespoons lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Whisk until blended.
- 3
Marinate
Place chicken in a shallow dish or resealable bag and pour the marinade over it. Turn to coat thoroughly. Refrigerate for 15–30 minutes (up to 2 hours for deeper flavor). If short on time, proceed after 15 minutes.
- 4
Cook chicken
Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of oil to the pan. Remove chicken from marinade, letting excess drip off. Cook chicken 4–6 minutes per side depending on thickness, until an instant-read thermometer reaches 165°F (74°C) and the exterior is nicely browned. Transfer to a plate and let rest 5 minutes.
Avocado Topping
- 5
Prepare avocado mixture
While the chicken rests, place diced avocados in a bowl and drizzle with 1 tablespoon lime juice to prevent browning. Add halved cherry tomatoes, finely diced red onion, chopped cilantro, 1 teaspoon extra-virgin olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Gently toss to combine, keeping some avocado chunks intact. Taste and adjust seasoning.
Serving & Garnish
- 6
Assemble
Arrange 4 cups of mixed greens or baby spinach on a serving platter or individual plates. Slice the rested chicken on a bias into 1/4-inch slices and place over the greens.
- 7
Top and finish
Spoon the avocado-tomato mixture over the sliced chicken. Sprinkle optional crumbled feta or cotija and toasted pumpkin seeds, if using. Serve with lime wedges on the side for extra brightness.
- 8
Storage
Store leftover chicken and avocado topping separately in airtight containers in the refrigerator for up to 2 days. Avocado will brown over time; squeeze extra lime juice to refresh before serving.