The infused chicken – lime, parsley and dill – was a great beginning.  But it was the avocado salsa it was topped with that made my guests rave while enjoying every bite.  “Yumm-o-licious” was the exact word one used.

This easy-to-make recipe made enough for 4 but since there were only 3 of us, I have some great leftovers for tomorrows lunch too.  (I will share what I do with this too.)

Here is the recipe (and you will want to bookmark this page or print it out.)  I served with a brown rice quinoa but a saffron rice would be a good option.

Lime-Parsley-Dill Infused Chicken with Avocado Salsa

Ingredients:

• 2 tablespoons minced fresh parsley (I used curley parsley)
• 1 tablespoon minced fresh dill
• 2 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons EVOO (extra virgin olive oil)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt

Salsa:

• 1 cup chopped plum tomato –or about 2 (I used grape tomatoes)
• 2 tablespoons finely chopped onion
• 2 teaspoons fresh lime juice (add a little more if you love lime like I do)
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 avocado, peeled and finely chopped

Preparation

Prepare the chicken: 
Combine the lime, parsley, dill and EVOO in a large bowl; add the chicken and toss. Let stand 3-4 minutes. Remove chicken and discard marinade. Sprinkle chicken evenly with 1/4 teaspoon sea salt.

You can either use a grill pan over medium-high heat or bake, which is what I did.  To bake, put in a baking dish and bake at 375’ until about done about 12-15 minutes.  (To use a grill pan, coat pan with an EVOO cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.)

Prepare the salsa: 
Combine tomato, onion, lime juice, sea salt and ground pepper in a medium bowl.  Add avocado; stir gently to combine. Serve the salsa on top of the chicken.

 

 

Avocado Prep Tip: 
Here is a little trick for the avocado. Sometimes if they are too ripe, they will mush easily. For this recipe it is important to have chunks or cubes.  Before you take the avocado out of the skin, cut it. It will be easy to use a spoon and take out already cut so less mushing will occur.