Chilli Chicken and Avocado Salsa

Grilled spicy chicken breasts served with a fresh, zesty salsa of pinto beans, avocado, and red onion.

Healthy Chicken High Protein Dairy Free Gluten Free Salsa

Estimated Nutrition

	Per Serving	Total
Calories	674.6 kcals	2698.4 kcals
Carbohydrates	25.7 grams	102.8 grams
Fat	39.6 grams	158.2 grams
Protein	55.4 grams	221.6 grams

Cook Time

20 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Fruits

2
piece

Avocado

peeled, stoned and diced

2
tbsp

Lemon Juice

LegumesPulses

400
g

Pinto Beans

one tin, drained

Meat

800
g

Chicken Breast

skinless boneless breasts, weighing about 200g each

NutsSeeds

1
tsp

Chilli Powder

1
tsp

Sweet Paprika

2
tsp

Black Peppercorn

cracked

1
tsp

Garlic Salt

1
tsp

Thyme

chopped

1
tsp

Parsley

chopped

4
tbsp

Coriander

chopped fresh

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

OilsFats

5
ml

Olive Oil

90
ml

Extra Virgin Olive Oil

Vegetables

1
piece

Red Onion

small, finely chopped

1
piece

Red Chilli

large, sliced

Steps

Allow chicken to sit for one hour to reach room temperature.
Mix spices, seasoning, herbs, and 2.5 ml olive oil together.
Rub the seasoning mixture thoroughly into the chicken breasts.
Preheat a grill pan or coals until very hot.
Grill chicken for eight minutes per side while basting with remaining oil.
Stir together all salsa ingredients in a large bowl.
Let the salsa stand for ten minutes before serving with the chicken.