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Beautifully seasoned chicken (sautéed or grilled) is topped with an easy avocado salsa in this quick entree! Ready in only 20 minutes!
Update: This recipe was originally published in 2020 and has been republished with all new photos.
Chicken cutlets + a flavorful topping = the only kind of math I like doing.
Really though, this entree is so easy. It feels, tastes, and looks like something special. And it is! But don’t be deceived, you can truly make this any night of the week!
This delicious recipe is like a choose your own adventure story because it’s up to you whether you sauté or grill the chicken. Either way works great and I’m providing instructions for both cooking methods.
The star of the show is the avocado salsa. It’s like regular salsa but exponentially better because it has the creaminess of avocado. Trust me, it really makes this chicken wow.
Ingredients for Avocado Salsa Chicken
- Chicken breasts: We’re using boneless and skinless chicken breasts in this entree.
- Olive or avocado oil: Whether you choose to sauté or grill the chicken we’ll use a little oil to prevent sticking and get it cooked perfectly.
- Grape tomatoes: Grape tomatoes are the best choice for the avocado salsa because when you cut them into halves or thirds the skin will keep them from getting too mushy so we can stir them with the other ingredients. Cherry tomatoes will work if you cut them small.
- Avocados: The avocado is what sets this salsa apart. If you use ripe avocados they will be soft and creamy when you stir them with the other salsa ingredients. Less ripe avocados are more firm. They won’t have as much flavor but will hold up a bit better when you combine the ingredients.
- Onion: White or red onion is best in this salsa.
- Cilantro: Chopped cilantro adds freshness to our chunky avocado topping.
- Lime juice: The lime juice adds a bright flavor that really makes this dish feel summery and fresh.
- Garlic: You can mince your own garlic or use a jarred variety.
- Seasonings: Garlic powder, chili powder, dried basil, salt, and black pepper help flavor this chicken and salsa.
How to Make Avocado Salsa Chicken
A detailed list of ingredients (with measurements) and instructions can be found in the recipe card below.
To make this recipe you’ll first slice your chicken horizontally to create thin cutlets. This helps us cook the chicken faster and gets us better browning on all sides.
Then pat your seasonings into the top and bottom of each cutlet. This will make your chicken flavorful even without that avocado salsa (but of course we wouldn’t dare skip the salsa). You can sprinkle everything on each cutlet or stir them together in a small bowl and then press the seasoning into your chicken. It adds an extra minute or two, but guarantees the chicken is getting a bit of everything.
Sauté or grill the chicken per recipe instructions.
While your chicken is cooking, combine your avocado salsa ingredients in a bowl.
That’s it! Top each cutlet with the salsa when you’re ready to serve! It’s so simple but looks impressive, doesn’t it?
Can You Store Leftover Avocado Salsa in the Refrigerator?
I personally wouldn’t bother with storing leftover avocado salsa simply because the avocado will brown (yes, even with the lime juice in there). It’s pretty unappetizing looking after a few hours in the fridge.
However, you can technically store it in the refrigerator for 1 to 2 days. To minimize browning, use a container that’s just the right size (a container that’s too big means more oxygen will touch the avocado) and press plastic wrap right against the salsa (again, to reduce the amount of oxygen touching the avocado).
Does This Chicken Work Well for Meal Prep?
The chicken itself is excellent for meal prep. The avocado salsa unfortunately is not because, as referenced in the question above, the avocado does brown. If you want to enjoy this as part of your meal prep I suggest making the chicken as instructed but not the avocado salsa. Instead prepare the avocado salsa without the avocado. Then when you’re ready to eat, just add a diced 1/2 avocado to the portion of the salsa you’re about to enjoy. That way your avocado is always fresh and green!
How to Serve This Chicken
Serving over my Cilantro Lime Cauliflower Rice will keep things ultra light but enable to you sneak in more veggies!
Maybe you’d like to add some grains or carbs to make this extra satiating? That works too! Try serving with traditional white or brown rice, Easy Seasoned Roasted Potatoes, Easy Diced Air Fryer Potatoes, or Skillet Breakfast Potatoes.
Thinking of a green side? I recommend my Spicy Roasted Broccoli, Easy Roasted Broccoli, Balsamic Bacon Brussels Sprouts, Garlic Green Beans, Simple Sautéed Cabbage, Roasted Brussels Sprouts, or Roasted Green Beans with Almonds.
Avocado Salsa Chicken
Ingredients
Chicken
- 4 chicken breasts, skinless and boneless
- 2 tablespoons olive or avocado oil, extra virgin
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- 1½ tablespoons lime juice
- 1 teaspoon garlic, minced
Avocado Salsa
- 10 ounces grape tomatoes, halved or cut into thirds
- 4 avocados, halved, peeled, pitted, diced
- ¼ white or red onion, diced
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon lime juice
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Slice the chicken breasts horizontally. This will give you 8 thin cutlets so they'll cook faster and more evenly.
- In a small bowl, stir together salt, garlic powder, dried basil, black pepper, and chili powder. Press seasoning mixture into both sides of the chicken cutlets.
- To Sauté:Add oil to a large skillet. Heat to medium high heat. Once oil is hot, add the seasoned cutlets. (Depending on the size of your chicken you may need to sauté in two batches. If so, feel free to add a little extra oil when beginning the second batch.) Sauté until the side touching the pan has some browning, about 4 to 5 minutes. Flip. Sauté to brown the other side. When chicken is close to browned and cooked through, another 4 to 5 minutes, add the minced garlic and lime juice. It should sizzle if that pan is hot enough. Stir and cook for another minute so the garlic is golden in color. Then remove your finished chicken from the skillet to plate.To Grill:Season the chicken per recipe instructions and brush the oil on the outside of each cutlet. (You may find that you need less oil.)Preheat grill to medium high heat. Place chicken on the grill. Grill chicken, turning occasionally, until completely cooked through. (For perfect grill marks try to only flip the chicken once.) Grilling time is typically around 9 to 10 minutes total but time varies depending on the thickness of your chicken (we're using cutlets here so they're pretty thin) and how hot your grill gets.
- While chicken is cooking, combine tomatoes, avocado, onion, cilantro, lime juice, salt, and garlic powder in a bowl and stir. Taste and adjust seasonings as desired.
- When ready to serve, top each chicken cutlet with the avocado salsa.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband and I loved it! Second recipe in a row of yours that he was a hit! Thanks ☺️
I can’t thank you enough for this recipe!! We made it this evening and it was a huge hit! The only change I made was using fresh basil and garlic amount for we huge garlic lovers. It was DELICOUS! So very happy that I found your website. Thanks again!
The best chicken Ever!
So delicious!