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Citrus-Marinated Grilled Chicken with Avocado Salsa

Citrus-Marinated Grilled Chicken with Avocado Salsa

Dinner
Prep Time
20min
Cook Time
15min
Servings
4
Calories
385
Chef's Note

For the juiciest chicken, don't marinate longer than 4 hours as the citrus acids can start to break down the proteins too much and make the meat mushy. If you need to prep further ahead, combine all marinade ingredients except the citrus juices, then add those just before marinating.

Tags
chicken
low-carb
gluten-free
dairy-free
no-sugar
citrus
avocado
grilled
high-protein
dinner
Ingredients

  • 4 medium boneless, skinless chicken breasts

  • 1 large lemon

  • 2 medium lime

  • 1 medium orange

  • 3 cloves garlic cloves, minced

  • 1/4 cup fresh cilantro, chopped

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 medium ripe avocados, diced

  • 1/4 cup red onion, finely diced

  • 1/2 small jalapeño, seeded and minced (optional)

Instructions
  • 1

    In a large bowl, zest 1 teaspoon of lemon, 1 teaspoon of lime, and 1 teaspoon of orange zest.

  • 2

    Juice the lemon, limes, and orange into the bowl with the zest. You should have about 3/4 cup of combined citrus juice.

  • 3

    Add 2 tablespoons of olive oil, 2 minced garlic cloves, 2 tablespoons of chopped cilantro, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the citrus mixture. Whisk to combine.

  • 4

    Place chicken breasts in a resealable plastic bag and pour in 2/3 of the citrus marinade. Seal the bag, removing as much air as possible, and massage to coat the chicken. Refrigerate for at least 30 minutes, or up to 4 hours.

  • 5

    Reserve the remaining 1/3 of the marinade in a separate container in the refrigerator for the salsa.

  • 6

    While the chicken marinates, prepare the avocado salsa by combining the diced avocados, red onion, remaining minced garlic clove, jalapeño (if using), remaining chopped cilantro, and the reserved citrus marinade in a bowl.

  • 7

    Add the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper to the salsa. Gently toss to combine, being careful not to mash the avocados. Refrigerate until ready to serve.

  • 8

    Preheat grill to medium-high heat (about 400°F) or heat a grill pan over medium-high heat. Brush grates with the remaining 1 tablespoon of olive oil.

  • 9

    Remove chicken from marinade and discard the used marinade. Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.

  • 10

    Let chicken rest for 5 minutes before slicing.

  • 11

    Serve grilled chicken topped with avocado salsa, with extra lime wedges on the side if desired.

Nutrition Information (per serving)
385
Calories
35g
Protein
12g
Carbs
22g
Fat
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